- Chocolate Christmas Cupcakes.jpg (42.81 KiB) Viewed 124 times
Takes: 40 minutes (plus cooling time)
Serves: 24 (makes)
No nutritional information available.
Ingredients
- 425g packet chocolate cake mix (check the back of packet for any extra ingredients not listed below)
- 120ml vegetable oil
- 3 eggs
- 200g butter, softened
- 200g hazelnut chocolate spread
- 200g icing sugar
- 2 tsp star sprinkles
- 24 Ferrero Rocher
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line 2 x 12-hole muffin tins with cupcake cases. Make up the cake mix according to pack instructions, using 230ml water, the oil and the eggs.
2. Spoon the cake mix into the cases until just over half full. Bake for 18 - 22 minutes, until an inserted cocktail stick comes out clean. Allow to cool in the tins for 10 minutes, then transfer to a wire rack and leave to cool completely.
3. Using an electric mixer, beat the butter, chocolate spread and icing sugar together in a bowl until smooth and creamy. Add 1 - 2 tbsp of just-boiled water to loosen, if needed. Spoon the icing into a piping bag fitted with a large star nozzle. Pipe a swirl on the top of each cupcake,
4. Scatter over the star sprinkles, then top each one with a Ferrero Rocher. Serve decorated with a little edible gold leaf, if liked.
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