I decided that a week filled with chocolate recipes is a must. So I started with something simple and really yum. I made 2 batches testing the various white chocolates and found that cooking white chocolate and Milky bar are way different when baking with.
I started by melting the cooking chocolate and it took what felt like forever to melt. When the cupcakes baked with this chocolate, the sponge was sticker and tasted grainier.
I made the second batch with melted Milky bar in the dough, and it really does melt faster and added melted Milky bar to the icing. I reduced the amount of sugar in the second batch as it would be way too sweet. I left the melted chocolate for the icing to cool down to room temperature or else the butter melts and you left with a runny consistency. If that happens put the bowl in the fridge and leave the icing to firm up, say about an hour. The icing will be ready to use and pipe as desired.
Let’s get baking…
1 cup self raising flour
½ cup flour
¼ tsp baking powder
¼ tsp salt
½ cup castor sugar
1tsp vanilla essence
80g melted Milky bar
4 Tbs milk
4 cups icing sugar
100g soft butter
80g melted Milky bar (room temp)
1 tsp vanilla essence
Preheat your oven to 180° C. Line a 12 cupcake pan with paper holders.
Mix the eggs and sugar well till pale. Add the eggs in one at a time and the vanilla essence. Beat well.
Add the sifted ingredients slowly. Add the chocolate and beat well. Add 1 tablespoon of milk in at a time till the dough is a smooth consistency. Not runny. Mix for 30 seconds on medium. Scrap the sides of the bowl and the bottom. Mix again for about a minute on high.
Spoon into the cupcake holders and bake for 15 – 20 minutes.
Remove from the stove and immediately remove from the cupcake tin. Leave to cool on a wire rack.
Mix the butter and melted chocolate. Add small amount of icing sugar in at a time. Add vanilla essence and 1 teaspoon of milk in at a time till you have a smooth consistency.
Decorate your cupcakes as desired.