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Chocolate Cupcake


[Ingredients]

  • 150g Green & Black's organic dark chocolate

  • 110g condensed milk

  • 110g light muscovado sugar

  • 150g unsalted butter

  • 6 discs defrost Aunt Bessie's Homestyle frozen mashed potato

  • 200g sifted self raising flour

  • 2tsp baking powder

  • 1-2tsp Chinese five spice powder

  • 2 eggs

[Icing]

  • 150g Green & Black's organic dark chocolate

  • 287g condensed milk

  • 50g softened butter

  • 24 sets icing/chocolate decorations

[Steps]

  1. Preheat oven 180degC. Fill muffin tins with 24 paper cases.

  2. Place broken up chocolate in a heatproof bowl with milk, sugar and butter. Set this over a saucepan of simmering water (make sure the base of bowl does not touch the water). Keep heat at lowest. Allow ingredients to melt slowly, stirring occasionally. This takes about 5mins.

  3. Remove from heat and leave to cool for 5mins.

  4. Put the remaining cake ingredients in a bowl. Add chocolate mixture and whisk everything together until smooth. Divide batter among paper cases. Bake for 15mins and leave to cool.

  5. For icing, break chocolate into a heatproof bowl. Add condensed milk and set this over a saucepan of simmering water (make sure the base of bowl does not touch the water). Keep heat at lowest.

  6. Remove from heat and stir in butter until melted. Leave to cool for 5mins.

  7. Top icing on cakes and finish with decorations.


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