How cute are these Christmas cup cakes. Get the kids to help make and decorate them for your Christmas Day.
What you need
2/3 cup water
2/3 cup fresh dates, pitted and chopped
½ cup CADBURY BOURNVILLE Cocoa
60g CADBURY Dark Chocolate Melts
½ cup brown sugar
1/3 cup cornflour
½ teaspoon bicarbonate of soda
½ teaspoon vanilla
½ cup CADBURY Milk Chocolate Baking Chips
½ cup pure cream
90g CADBURY Dark Chocolate Melts , extra
- COMBINE the water and dates in a saucepan and bring to the boil. Transfer mixture to food processor; add cocoa and chocolate and pulse to combine. Stand for 2 minutes before adding sugar, cornflour, bicarbonate soda, eggs and vanilla, and pulse just until smooth. Stir through the chocolate baking chips.
- SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderately slow oven 160°C for 25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool.
- POUR the cream into a saucepan and just bring to a boil. Sprinkle over the chocolate and whisk vigorously to combine. Set aside to cool and firm.
- SPOON ganache into a piping bag with a 1- 1½ cm star shaped nozzle and pipe into a star pattern onto the cakes. Store in an airtight container, in the refrigerator until required. Allow to stand at room temperature to remove chill before serving.