Page 58 - Hummingbird Bakery Valentine's Day Cakes and Bake

touch. Leave to cool slightly before removing from the tin and placing on a
wire rack to cool completely while you make the filling and frosting.

5. Place the finely chopped chocolate in a bowl. Pour the cream into a saucepan

and heat just to boiling point. Pour the hot cream over the chocolate, give it a
stir and then leave until all the chocolate has melted. Stir again until smooth,
then cover with cling film and set aside to cool.

6. Place the cooled cupcakes on a board and hollow out the centre of each cake
using a sharp knife, cutting out a piece about 2cm (¾in) in diameter and 3cm
(1¼in) long. Set the cut-out pieces to one side, then, using a teaspoon, fill the
hollow of each cake half full with the chocolate cream filling. Place the cut-

out pieces of sponge on top of the filling, like a lid, trimming the pieces to fit,
if you need to, and then top each cupcake with some of the chocolate cream
and swirl it.

7. If you wish to decorate further, grate or chop the extra 50g (1¾oz) chocolate,
and sprinkle over the cupcakes to finish.