Chocolate TupCakes

Instructions

  • Preheat the oven to 180°C, without the rack. Line the cavities of TupCakes Silicone Form with paper liners, place on the rack and set aside.

  • Using the Extra Chef (with whisk attachment), cream the butter and sugar together. Sift the flour and cocoa. Blend until smooth.

  • Add the eggs one at a time, thoroughly beating after each one.

  • Divide batter evenly among the lined TupCakes cavities, filling each 2/3 full. Place 1 piece of chocolate in the center.

  • Bake for 15 min, at 180°C.

  • Allow to cool in the mold for 5 minutes, then transfer to a wire rack.

  • Prepare the icing: place the cream cheese and chocolate spread in the Extra Chef with whisk. Blend until smooth.

  • Allow cupcakes to cool completely before icing. Spread icing over cupcakes and garnish with chocolate sprinkles.

INGREDIENTS

6 Persons

Ingredients for the cupcakes:

  • 100 g unsalted butter
  • 150 g white sugar
  • 160 g plain flour
  • 2 tbsp cocoa powder
  • 2 eggs
  • 6 equal-sized pieces of chocolate

Ingredients for the icing:

  • 150 g spreadable cream cheese
  • 150 g chocolate hazelnut spread
  • Chocolate sprinkles to decorate

DURATION

cooking-timer10 min

COOKING

cooking-timer15 min

DIFFICULTY LEVEL

chef-levelAverage

AVERAGE COST

costMiddle