Hot Chocolate Lava Cupcakes | Good Housekeeping UK
- 5 years ago
Evoking a decadent cup of hot chocolate, topped with Baileys-spiked whipped cream, these hot chocolate cupcakes have a surprise gooey centre and a rich creamy frosting that is guaranteed to please!
Read the full hot chocolate cupcake recipe and ingredient list here: http://bit.ly/2Gsg0Y2
Directions:
Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into a deep 12-hole muffin tin. Unwrap the Lindor and set aside.
Put all the cupcake ingredients except the Lindor into a large bowl with 4tbsp boiling water and beat with an electric hand whisk briefly until smooth and combined. Divide the mixture evenly among the cases.
Bake for 10min, then, working quickly, remove the cakes from the oven and carefully push a Lindor into the top of each until it is nearly submerged (it will begin to melt as you do it, so don’t hesitate as you press it in). Don’t worry if the cake mixture bulges a little as you do it – the tops will be covered by the frosting. Bake the cakes for another 8-10min. Carefully lift the cakes out of the tin and transfer to a wire rack to cool completely.
When the cakes have cooled, make the frosting. Put the white chocolate in a small heatproof bowl and set over a small pan of barely simmering water (don’t allow the bottom of the bowl to touch the water). Heat gently, stirring frequently, until smooth and melted. Remove from heat and allow to cool for 5min or until melted but just at room temperature.
In a large bowl, beat the butter, icing sugar and Baileys together with an electric handwhisk, then quickly whisk in the cooled chocolate. Whip the cream in a separate bowl until it just holds its shape, then fold it into the cream cheese bowl.
Fit a disposable piping bag with a star nozzle (see GH Tip) and fill the piping bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes.
Decorate each cake with a dusting of cocoa powder and a few mini marshmallows. Serve.
To serve warm:
Alternatively, if you want to serve the cakes warm as a pudding, don’t make frosting and leave cakes to cool for 5min in the tin, then carefully peel off the paper and serve in bowls with a little double cream and Baileys drizzled over the top.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Read the full hot chocolate cupcake recipe and ingredient list here: http://bit.ly/2Gsg0Y2
Directions:
Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into a deep 12-hole muffin tin. Unwrap the Lindor and set aside.
Put all the cupcake ingredients except the Lindor into a large bowl with 4tbsp boiling water and beat with an electric hand whisk briefly until smooth and combined. Divide the mixture evenly among the cases.
Bake for 10min, then, working quickly, remove the cakes from the oven and carefully push a Lindor into the top of each until it is nearly submerged (it will begin to melt as you do it, so don’t hesitate as you press it in). Don’t worry if the cake mixture bulges a little as you do it – the tops will be covered by the frosting. Bake the cakes for another 8-10min. Carefully lift the cakes out of the tin and transfer to a wire rack to cool completely.
When the cakes have cooled, make the frosting. Put the white chocolate in a small heatproof bowl and set over a small pan of barely simmering water (don’t allow the bottom of the bowl to touch the water). Heat gently, stirring frequently, until smooth and melted. Remove from heat and allow to cool for 5min or until melted but just at room temperature.
In a large bowl, beat the butter, icing sugar and Baileys together with an electric handwhisk, then quickly whisk in the cooled chocolate. Whip the cream in a separate bowl until it just holds its shape, then fold it into the cream cheese bowl.
Fit a disposable piping bag with a star nozzle (see GH Tip) and fill the piping bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes.
Decorate each cake with a dusting of cocoa powder and a few mini marshmallows. Serve.
To serve warm:
Alternatively, if you want to serve the cakes warm as a pudding, don’t make frosting and leave cakes to cool for 5min in the tin, then carefully peel off the paper and serve in bowls with a little double cream and Baileys drizzled over the top.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi