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Chocolate Cup Cakes
a few drops of vanilla essence
Put the chocolate in a heatproof bowl over a pan of simmering water, leave until almost melted. Beat the butter and sugar until pale and fluffy. Gradually beat in the eggs one at a time. Stir in the cooled chocolate, then the flour and cocoa powder.
Line two 12 hole cupcake tins with paper cases (should be enough mixture for 20 cases). Spoon the mixture into the cases so they are just over ¼ full. Sprinkle the chocolate chips between the cases, and divide remaining mixture between the cases. Bake in a preheated oven 170 ºC (gas mark 4) for about 14 minutes, until risen and when a skewer is inserted into the centre it comes out clean. Once cooked remove from tins and cool on a cooling rack.
To decorate: melt the chocolate in a heatproof bowl over a pan of simmering water. Leave until almost melted then remove from the heat and set to one side. When the chocolate has cooled beat with the Philadelphia, icing sugar and vanilla essence until all incorporated and smooth. Spread the frosting onto the cup cakes. Finely grate the white chocolate and sprinkle over the cup cakes.
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