Thursday, 27 July 2017
CHOCOLATE ROLO BROWNIE CUPCAKES
90 grams butter
250 grams dark cooking chocolate, broken up
3/4 cup sugar
3/4 cup plain flour
1/4 cup cocoa, sifted
3 large eggs
1/4 teaspoon salt
1/8 teaspoon bicarb soda
1 block rolo chocolate
preheat oven to 180 c. line a 12 hole muffin tin with paper
whisk the sugar and eggs together until well combined.
whisk in the flour, cocoa, salt and bicarb soda.
place the butter and dark chocolate in a small microwave
bowl. heat for 1 minute then stir. heat for another 20
seconds and stir till smooth.
stir chocolate into the flour mix.
3/4 fill each pattypan.
cook for approx. 20 minutes or until firm on top and a skewer
comes out coated with just a few crumbs.
break the rolo into squares and quickly push 1 square into
each cupcake, flat side up.
cool in tin for 5 minutes then remove to wire rack to cool
2 cups icing sugar
2 tablespoons butter, soft
2 tablespoons cocoa, sifted
approx 2 1/2 tablespoons milk
mix the icing sugar,cocoa and butter together with enough
milk to make a firm but spreadable/pipeable paste.
pipe or spread icing onto cakes. sprinkle with some crushed
nuts if desired.