Triple Chocolate Cupcakes
Pick n Pay - Mar 5th, 14:44
Moreish bites with hidden centres.
125g Lurpak Butter Salted, softened
310g PnP Castor Sugar
3 No Name Large Eggs
375ml PnP Cultured Buttermilk
2 Tsp (10ml) PnP Vanilla Flavour Essence
300g Snowflake Self Raising Flour
60g Nestle Cocoa Powder
Pinch of PnP Iodated Table Salt
40g Beacon Slab Milk, melted
15 solid Lindt Lindor Extra Dark Chocolate
White Chocolate Icing Ingredients
250g Lancewood Medium Fat Plain Cream Cheese
130g PnP Icing Sugar, sifted
2 slabs (80g each) Lindt Classic White Chocolate, melted
Preheat oven to 180°C.
Line 15 muffin-tin cups with paper cups.
Whisk butter and sugar together until pale and fluffy.
Add eggs one at a time, mixing well after each addition.
Whisk in buttermilk and vanilla.
Sift flour, cocoa and salt together and fold into egg mixture.
Fold through melted milk chocolate.
Spoon batter into prepared muffin cups.
Press a dark chocolate ball into the centre of each cupcake.
Bake for 35-45 minutes or until texture is springy to the touch.
Cool on a wire rack.
Whip cream cheese and icing sugar together until smooth and add melted white chocolate.
Spread onto cooled cupcakes and serve.
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