One of those good one-bowl mix recipes, don't even have to cream the butter and sugar together. The results was really good for such a simple recipe. Definitely a keeper!Cake:
4 cups self raising flour
1 1/2 cups castor sugar
1 cup cocoa, sifted
1 250g pkt milk choc chips
1 1/2 cups milk
4 eggs, lightly beaten
250g melted butter, cooled
2 tsp vanilla essence
Icing:
1/2 cup cream
200g dark chocolate
3 cups icing mixture
100g butter softened
Method:
1 1/2 cups castor sugar
1 cup cocoa, sifted
1 250g pkt milk choc chips
1 1/2 cups milk
4 eggs, lightly beaten
250g melted butter, cooled
2 tsp vanilla essence
Icing:
1/2 cup cream
200g dark chocolate
3 cups icing mixture
100g butter softened
Method:
1. Preheat oven to 200°C. Set 30 patty pan cases on 2 trays.
2. Mix flour, sifted cocoa and castor sugar together.
3. Combine eggs, milk, butter and vanilla essence.
4. Pour wet mixture into dry mixture and stir gently with a metal spoon to combine.
5. Bake for 12-15 mins or until skewer in the centre comes out clean.
2. Mix flour, sifted cocoa and castor sugar together.
3. Combine eggs, milk, butter and vanilla essence.
4. Pour wet mixture into dry mixture and stir gently with a metal spoon to combine.
5. Bake for 12-15 mins or until skewer in the centre comes out clean.
For the icing:
6. In a glass bowl place cream and dark chocolate. Microwave for 1 minute and stir until all the chocolate is melted, making a ganache.
7. Whip the butter until pale and slowly add the icing mixture and ganache. Add a few drops of milk if the icing is too thick. Pipe onto cooled cupcakes and dust with cocoa for decoration.
6. In a glass bowl place cream and dark chocolate. Microwave for 1 minute and stir until all the chocolate is melted, making a ganache.
7. Whip the butter until pale and slowly add the icing mixture and ganache. Add a few drops of milk if the icing is too thick. Pipe onto cooled cupcakes and dust with cocoa for decoration.
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