Chocolate mouse cupcakes

    Chocolate mouse cupcakes

    33saves
    40min


    6 people made this

    About this recipe: Chunky chocolate chip sponge, a swirl of decadent frosting and a face made from Maltesers®, cherries and white chocolate buttons so they look like mice.

    DonnaR200 Lincolnshire, England, UK

    Ingredients
    Makes: 12 

    • 100g self-raising flour, sifted
    • 145g caster sugar
    • 40g butter at room temperature
    • 20g cocoa powder
    • 120ml whole milk
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon instant coffee, dissolved in 1 teaspoon hot water
    • 100g 70% cacao dark chocolate, cut into chunks
    • For the frosting
    • 225g butter
    • 350g icing sugar, sifted
    • 50g cocoa powder
    • 1 tablespoon milk
    • To decorate
    • 12 Maltesers®
    • 24 white chocolate buttons
    • 12 cherries cut in halves

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line a 12-hole tin with cupcake paper cases.
    2. Tip the flour, sugar, butter and cocoa powder into a food processor and whiz on a slow speed for one minute, until you achieve a sandy consistency.
    3. Gradually pour in half of the milk and beat.
    4. Whisk the remaining milk together with the egg, vanilla extract and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go.
    5. Fold through the chocolate chunks with a spoon.
    6. Divide the mixture between the 12 paper cases, filling each one up two-thirds full.
    7. Bake until the sponge bounces back when gently pressed with a finger, about 20 minutes. Leave to cool on a wire rack while you make the frosting.
    8. For the frosting: Tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy.
    9. When the sponges have cooled completely, carefully spoon the frosting into a piping bag and use it to decorate the tops in a spiral pattern.
    10. Place a Malteser in the centre (for the nose), 2 white buttons (for the ears) above and 1/2 a cherry (for the mouth) below.

    Tip

    If you don't have a piping bag one can be made with greaseproof paper or alternatively, just use a palette knife to spread about 2 tablespoons of frosting onto each cupcake.

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    Reviews (1)

    0

    Extremely easy to assemble. Daughter enjoyed decorating the mice element but there was far too much icing left over! - 25 Nov 2012

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