Everyone loves chocolate…right?!
Whether you’re stuck at home with the kids or in need of an iso treat to try…
This recipe from Jordan Cook is allegedly worth every calorie!
Ingredients
Cupcakes
- 175 g Unsalted Butter/Stork
- 175 g Light Brown Sugar
- 3 Large Eggs
- 140 g Self Raising Flour
- 35 g Cocoa Powder
- 1/2 tsp Sweet Hazelnut Chocolate Flavouring (25 drops)
- 2-3 tbsp Whole Milk
Buttercream
- 150 g Unsalted Butter (room temp)
- 300 g Icing Sugar
- 100 g Kinder Chocolate Bars (chopped)
Decoration
-
- Kinder Bueno
- Sprinkles
Instructions
- Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
- Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Eggs, Flour, Cocoa Powder, Sweet Hazelnut & Chocolate Flavouring, and beat again till combined on a Medium Speed.
- Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly!
- Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
- Once the cakes are cool, make the frosting – Melt the Kinder Chocolate Bars in the microwave on a low/medium heat until smooth – leave to cool. Beat the room temperature butter until smooth.
- Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
- Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the melted and slightly cooled Kinder Chocolate – beat again. If its looking a bit stiff, or a bit odd, add a tsp or two of boiling water and continue to beat until smooth.
- Decorate your cupcakes how you like, I stick in half a bit of kinder bueno each, and sprinkle on some chocolate sprinkles – and ENJOY!
