Thursday, 27 July 2017


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
patty pans.

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.

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