These chocolate cupcakes are quick, easy and snack sized. Perfect for when you don't want to bake a whole chocolate cake for fear of eating it all in one sitting!
Pre-heat oven to 160 degrees C fan bake and line a muffin tray with cupcake cases.
Empty chocolate base packet into the bowl. Add in any extras now. Into the same bowl add vegetable oil, vinegar and water. Mix until fully combined.
Distribute batter into 12 cupcake cases and bake for 18-20 minutes or until a skewer comes out clean.
Transfer to a wire rack to cool down completely.
Once cooled, make the icing. Using a double boiler method, gently melt the chocolate and cream together.
Take off the heat and let it cool down for 20-30 minutes. It’s ready when picked up with a spoon and doesn’t fall off.
Keep waiting if it’s not quite ready! Keep an eye on it, as sets quickly if left for too long.
Spoon onto cupcakes and shape with the back of a spoon. Alternatively, you can use a piping bag.
Ingredients
Directions
Pre-heat oven to 160 degrees C fan bake and line a muffin tray with cupcake cases.
Empty chocolate base packet into the bowl. Add in any extras now. Into the same bowl add vegetable oil, vinegar and water. Mix until fully combined.
Distribute batter into 12 cupcake cases and bake for 18-20 minutes or until a skewer comes out clean.
Transfer to a wire rack to cool down completely.
Once cooled, make the icing. Using a double boiler method, gently melt the chocolate and cream together.
Take off the heat and let it cool down for 20-30 minutes. It’s ready when picked up with a spoon and doesn’t fall off.
Keep waiting if it’s not quite ready! Keep an eye on it, as sets quickly if left for too long.
Spoon onto cupcakes and shape with the back of a spoon. Alternatively, you can use a piping bag.
