Delicious cupcakes bursting with flavour! The jam filling combined with the chocolate icing and cream give them an irresistible taste.
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Ingredients
For the cupcake
120g butter
120g caster sugar
120g self raising flour
2 beaten eggs
For the chocolate icing
120g butter
120g caster sugar
120g self raising flour
2 beaten eggs
115g butter - softened
225g icing sugar
100g melted chocolate
Extras
120g butter
120g caster sugar
120g self raising flour
2 beaten eggs
115g butter - softened
225g icing sugar
100g melted chocolate
1 tbsp jam
2 tbsp double cream (whipped)
Dessicated coconut
12 Glace cherries
Sprinkles (optional)
Method
STEP 1
Preheat oven to 165 degrees Celsius. Line a cupcake tin with cupcake cases.
STEP 2
Cream together the butter and sugar. Add the eggs and flour and beat until combined.
STEP 3
Spoon into cases and bake for 15 - 20 minutes. Allow to cool.
STEP 4
Slice open the cupcakes and spread one half with jam. Replace the tops.
STEP 5
Use a knife to spread whipped cream over the side of the cupcakes and roll in dessicated coconut.
STEP 6
Use a food processor to cream the butter and icing sugar until very light and well mixed. Add the melted chocolate and beat again. Pack into a piping bag and pipe over cooled cupcakes. (Alternatively spread with a knife) Top with a glace cherry. If desired, also scatter sprinkles over icing.