Time for a bit of indulgence this weekend! Who can resist a moist red velvet cupcake, filled with oozy chocolate and topped with lashings of cream cheese. These cupcakes are the perfect treat to beat the winter blues.
80g milk chocolate, roughly chopped
1 tbsp butter
5 tbsp cream
1 cup flour
2 tbsp cocoa powder
1/4 tsp salt
1 tsp baking powder
4 tbsp butter, softened
3/4 cup sugar
1 large egg
1/2 cup buttermilk
1/2 tsp vanilla extract
1 tbsp red food colouring
Cream Cheese Icing
3 cups icing sugar
1/2 soft butter
1/2 cup cream cheese
1 tbsp vanilla extract
12 blocks full cream chocolate
1In a small saucepan, melt the chopped chocolate with the cream and butter over a low heat, stirring continuously.
2Once all the ingredients have amalgamated, remove it from the heat and transfer the melted chocolate to a freezer proof bowl.
3Allow to cool, then place in the freezer for about 30-45 mins, until the chocolate has solidified.
4Spoon into 12 portions and roll each one into a ball. Place them in the fridge.
5Whisk the flour, cocoa powder, salt and baking powder together in a bowl.
6Using an electric mixer, beat the butter and sugar together in a bigger bowl, until the texture is light and creamy.
7Beat in the egg, then stir in the food colourant and vanilla extract.
8On a low speed, beat in half of the dry ingredients, then half the buttermilk, repeating the process.
9Half fill the prepared cupcake holders with batter.
10Drop a refrigerated chocolate ball into the center of each holder, then top them up with the remaining batter.
11Bake in a preheated, 180° C oven, for 15-20 mins.
12Remove them from the oven and allow to cool before icing.
Cream Cheese Icing
1Using an electric mixer, beat together, the butter, icing sugar and cream cheese until the icing is light and fluffy.
2Stir in the vanilla extract.
1Spoon the icing sugar into a piping bag and using a circular motion, pipe the top of each cupcake.
2Push a block of chocolate into the icing and decorate with an edible flower (optional).