Friday Food: Pineapple Coconut Cake Slice

Friday Food: Choctella Cupcakes

A choctella cupcakeThis week I had medical appointments every day except today, when I had a social appointment. There was a lot of sleeping in the afternoons. I started making the frozen caramel slice from the cover of the March Delicious, but I slightly lost the will to continue. Instead, I baked the incredibly quick and impressive Choctella Cupcakes from the March Taste Magazine.

I changed one thing: I only used 85g of butter and I substituted vegetable oil for the remaining 15g. The oil helps to keep the cake moist and gives a nice texture, while the butter adds flavour.

I know there are some people who do not like to use Nutella, as it contains palm oil. There are recipes to make your own Nutella: eg here and here. I don't eat chocolate so I don't eat Nutella, but I am conflicted. I bought another brand, Nutino, which rated a B on the Shop Ethical site.

Baking crisis averted. I can highly recommend this recipe. When I moved the cupcakes to the cooling rack I accidentally tore a little piece from the top of one and I ate it!! It was delicious and I thought a fingernail size piece wasn't going to hurt me!!!

 

Choctella Cupcakes       makes 12

  • 140g (2/3 cup, firmly packed) brown sugar
  • 100g butter, room temperature, cubed ( I used 85g  butter/15g oil)
  • 75g dark choc (I used 70%) chopped
  • 125ml (1/2 cup) water
  • 2 eggs
  • 150g (1 cup) self raising flour
  • 50g (1/3 cup) plain flour
  • 2 tbspn (40ml) cocoa, (I use Dutch processed)

To decorate

  • 240g (3/4 cup) choc-hazelnut spread
  • 300ml cream, whipped
  • 12 Ferrero Rocher chocolates ( hazelnut chocolate confections)
  • chocolate sprinkles or grated chocolate

 

Preheat the oven to 180*C/160*C fan-forced and line a muffin tin with 12 paper cases.

Everything but the dry

Put the sugar, butter (butter and oil), chocolate and water into a pan over a low-medium heat and stir for 2-3 minutes until smooth. I microwaved mine for 2 minutes on medium, stirring half way through. Cool slightly then add the eggs and whisk.

And the dry

Sift over the flours and cocoa and fold gently through.

Fill and bake

I used a 1/4-ish cup ice-cream scoop to fill the paper cases. The recipe filled the 12 cases perfectly. They should be about 3/4 full. Bake for 20 minutes. The cupcakes are cooked when a toothpick inserted into the centre comes out clean. Put them on a cooling rack straight away. When they are cool, swirl on some choc-hazelnut spread, dollop on some whipped cream, add a Ferrero Rocher and chocolate flakes. The cupcakes look, and taste, fabulous!!!

Choctella cupcake

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