Page 57 - Hummingbird Bakery Valentine's Day Cakes and Bake

CHOCOLATE FONDANT CUPCAKES

Rich, decadent, chocolaty and creamy: has there ever been a

better combination? If you want to be even more indulgent, serve
with a dollop of whipped cream or custard.

Makes 12–16 cupcakes

FOR THE SPONGE
80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

200g (7oz) plain flour

40g (1½oz) cocoa powder
¼ tsp salt

1 tbsp baking powder

2 large eggs

240ml (8½fl oz) whole milk

FOR THE FILLING AND FROSTING
400g (14oz) dark chocolate, finely chopped, plus 50g (1¾oz) extra to decorate
(optional)

400ml (14fl oz) double cream

One or two 12-hole
deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with
muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the
paddle attachment, set on a low speed, mix together the butter, sugar, flour,
cocoa powder, salt and baking powder. Mix until the ingredients are sandy in
consistency and no large lumps of butter remain.

3. Place the eggs in a jug, then pour in the milk and mix together by hand. With
the whisk or mixer still on a low speed, pour three-quarters of the milk and
eggs into the dry ingredients. When all the liquid has been incorporated,
scrape down the sides of the bowl to pick up any ingredients that have got
stuck there, then add the remaining milk mixture and mix again, now on a
medium speed, until you have a smooth and even batter.

4. Spoon the batter into the paper cases, filling them two-thirds full. If any batter

is left, use it to fill up to four more cases in a second muffin tin, then place in
the oven and bake for 18–20 minutes or until well risen and springy to the