Priscilla's chocolate hedgehog cupcakes

    Priscilla's chocolate hedgehog cupcakes

    7saves
    2hr35min


    3 people made this

    About this recipe: I made these for my nephew's 2nd birthday party they we're sooo cute, everybody loved them. Mind you they didn't only look good they tasted great!

    kylsea -, Gibraltar

    Ingredients
    Makes: 24 cupcakes

    • For the cupcakes
    • 250g margarine, at room temperature
    • 200g dark chocolate, melted
    • 440g brown sugar
    • 330ml whole milk
    • 1 teaspoon vanilla bean paste
    • 225g plain flour, sifted
    • 35g self raising flour, sifted
    • 25g cocoa powder
    • 2 eggs
    • For the frosting
    • 85g dark chocolate, chopped
    • 40g margarine, at room temperature
    • 150g icing sugar
    • 65g soured cream
    • 1/2 tablespoons golden syrup
    • 2 Flake® bars
    • 1 pack Maltesers®
    • 48 edible eyes

    Method
    Prep:40min  ›  Cook:30min  ›  Extra time:1hr25min cooling  ›  Ready in:2hr35min 

      For the cupcakes:

    1. Preheat oven to 150 C / Gas 2. Line two 12 hole muffin tins with paper cupcake cases.
    2. Place the margarine, melted chocolate, sugar, milk and vanilla paste in a saucepan and stir over a low heat until smooth. Pour into a large bowl and leave for 15 minutes to cool.
    3. Whisk in the sifted flours and cocoa until well combined. Beat in the eggs and whisk until well combined. Spoon the mixture evenly into the paper cases, filling only to half way to ensure a good rise.
    4. Bake in the preheated oven for 30 minutes until risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack before decorating, about 60 minutes.
    5. For the frosting:

    6. Place the chocolate and margarine in a microwave safe bowl and microwave for about 1 minute, take out and mix if not yet melted put it in again until its completely melted and combined. Careful not to burn it.
    7. Place mixture into a large bowl and add the icing sugar, soured cream and golden syrup and whisk until all well combined.
    8. Spread the chocolate icing over the cupcakes generously. Chop the Flake® bars into about 2.5cm (1 in) pieces and open up so that you have thin spikes and start poking them leaving space for the face. Place a pair of edible eyes at the front and a Malteser® for the nose. Serve and enjoy!

    Tip

    If you don't have edible eyes you can make them out using white and chocolate fondant, also the nose can be made out of the chocolate fondant.

    Recently viewed

    Reviews (1)

    kylsea
    by
    0

    - Rated on - 08 Jul 2015

    Write a review

    Click on stars to rate