Milk Chocolate Cupcakes

These Milk Chocolate Cupcakes can be bland on their own so I chose to pipe some filling in the centre. The recipe calls for raspberries but I substituted with strawberries, just depends on your taste buds!

Covered with Milo and topped with a split strawberry

Chocolate Cupcakes Recipe (taste.com.au)

Serves 18

INGREDIENTS

100g dark chocolate

1 cup water

125g butter, softened

1 1/4 cups brown sugar

3 eggs

1 1/2 cups self-raising flour

1/2 cup plain flour

1/4 cup cocoa powder

METHOD

Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases. Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes (**N.B.: At 15 minutes, pipe Raspberry Sauce Filling in centre of cupcake) or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.

Raspberry Sauce Filling Recipe (bestrecipes.com.au)

INGREDIENTS

500g/2 punnets frozen raspberries

1/3 cup caster sugar

METHOD

Place frozen raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat over medium heat until bubbling. Reduce heat and simmer for 5 minutes. Using a metal spoon, crush raspberries and pureed. Remove from heat and set aside to cool (At the 15-minute mark of cupcakes baking, pipe the filling in the centre of each cupcake).