To Make
Scoop one or two heaped teaspoons of chocolate flakes into a cup.Heat the milk in a separate pan until it is simmering. Pour a small amount over the chocolate flakes and stir until they are all melted, pour on the remainder of the milk and keep stirring. (please note, chocolate flakes take longer to melt than powder).
Top with whipped cream and sprinkle with either chocolate flakes or cinnamon powder and a stick.
Makes 12
This recipe, simply requires some good quality Cocoa Powder, that you can purchase from any supermarket.
Gingerbread Cupcakes
150g flour
1/4 tsp baking powder
1/4 tsp salt (omit if you use salted butter)
1 tbsp ground ginger
1/4 tsp mixed spice
75g unsalted butter
200g caster sugar
2 eggs
1tsp vanilla essence
50g finally chopped crystallised ginger
80ml sour cream
Chocolate Icing
125g Butter
250g Icing Sugar
2 tbsp Cocoa Powder
2 tbsp milk
(we've baked gingerbread to go on top of these and cut into hearts, however you can top however you like, some ginger biscuits crushed would make a nice topping or some large chocolate buttons for the extra chocolate experience).
Method
Preheat the oven to 170 degrees celcius and line a 12 hole muffin pan.
Sift together the flour, baking powder, salt, ground ginger and mixed spice.
In another bowl, cream the butter with a hand mixer for 2 minutes. Add the sugar 1/3 at a time, beating for about a minute after each addition, keep beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla essence.
Next add half the dry flour mix, all the chopped ginger and half the sour cream and stir with a spatula until just combined, add the remaining mixture.
Makes 12
This recipe, simply requires some good quality Cocoa Powder, that you can purchase from any supermarket.
Gingerbread Cupcakes
150g flour
1/4 tsp baking powder
1/4 tsp salt (omit if you use salted butter)
1 tbsp ground ginger
1/4 tsp mixed spice
75g unsalted butter
200g caster sugar
2 eggs
1tsp vanilla essence
50g finally chopped crystallised ginger
80ml sour cream
Chocolate Icing
125g Butter
250g Icing Sugar
2 tbsp Cocoa Powder
2 tbsp milk
(we've baked gingerbread to go on top of these and cut into hearts, however you can top however you like, some ginger biscuits crushed would make a nice topping or some large chocolate buttons for the extra chocolate experience).
Method
Preheat the oven to 170 degrees celcius and line a 12 hole muffin pan.
Sift together the flour, baking powder, salt, ground ginger and mixed spice.
In another bowl, cream the butter with a hand mixer for 2 minutes. Add the sugar 1/3 at a time, beating for about a minute after each addition, keep beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla essence.
Next add half the dry flour mix, all the chopped ginger and half the sour cream and stir with a spatula until just combined, add the remaining mixture.
Cont:
Divide the mixture between the muffin cases and bake for about 20 mins or until the cakes spring back when gently pressed. Remove from the oven and cool in the muffin tray for approx. 5 mins before removing and allowing to cool on a wire rack.
Whilst the cakes cool, cream the butter for the icing sugar for a few minutes until light and fluffy, add the icing sugar, cocoa powder and milk and beat with a hand mixer for 3 minutes. Add more milk if the mixture is to stiff or more icing sugar if to soft. When the cakes are cool, either pipe or using a knife top the cakes with the icing and then decorate to finish.
Sit back with a nice cup of tea or coffee and savour your hard work.
Divide the mixture between the muffin cases and bake for about 20 mins or until the cakes spring back when gently pressed. Remove from the oven and cool in the muffin tray for approx. 5 mins before removing and allowing to cool on a wire rack.
Whilst the cakes cool, cream the butter for the icing sugar for a few minutes until light and fluffy, add the icing sugar, cocoa powder and milk and beat with a hand mixer for 3 minutes. Add more milk if the mixture is to stiff or more icing sugar if to soft. When the cakes are cool, either pipe or using a knife top the cakes with the icing and then decorate to finish.
Sit back with a nice cup of tea or coffee and savour your hard work.