Dark and moist little chocolate bites that everyone will love!
What you need
250g butter, chopped
200g CADBURY Milk Baking Chocolate, broken into pieces
2 cups soft brown sugar
1 cup milk
1¼ cups flour
½ cup self raising flour
¼ cup CADBURY BOURNVILLE Cocoa
1 teaspoon cinnamon
2 eggs, lightly beaten
2 cups icing sugar mixture
¼ cup CADBURY BOURNVILLE Cocoa, extra
30 g butter, softened
CADBURY Milk Baking Chocolate, broken into pieces, extra
- PLACE the butter, chocolate, sugar and milk in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly.
- ADD the sifted flours, cocoa and cinnamon and then the eggs. Mix until just combined. Pour into 16 x 1/3 cup capacity paper lined muffins pans.
- BAKE in a moderate oven 180°C for 20-30 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
- COMBINE the icing sugar, extra cocoa, butter and enough hot water to make a thick icing. Dollop the icing onto the cakes, then top each with a piece of chocolate. Allow the icing to firm then store in an airtight container until required.