Ingredients
- 2eggs (for the cupcakes)
- 250 mlsugar
- 250 mlflour
- 30 mlStaffords Cocoa Powder
- 5 mlbaking powder
- Pinchsalt
- 125 mlmilk
- 100 mloil
- 5 mlStaffords Vanilla Extract
- 100 mlStaffords Choc Chips
- 200 mlStaffords Dark Choc Discs (for the truffles and icing)
- 100 mlcream (for the truffles)
- 80 mlcake crumbs (for the truffles)
- 80 mlcoconut (for the truffles)
- As neededStaffords Cocoa Powder, for rolling
- 80 mlcream (for the icing)
Made with Staffords
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Method
Beat the eggs and sugar together until light and fluffy.
Add the flour, cocoa, baking powder and salt, then add the milk, oil and vanilla essence. Mix until just combined, then fold in the chocolate chips.
Pour the batter into a lined muffin tray and bake in a preheated oven at 180°C for 12 to 15 minutes, or until cooked through. Allow to cool.
For the truffles, heat the 100 ml cream in a small pot until hot but not boiling. Remove from the heat, add some of the chocolate and allow it to melt into the cream. Add the cake crumbs and enough coconut to form a mixture that holds together, roll into small balls and coat in cocoa.
For the icing, heat the 80 ml cream until hot but not boiling, remove from the heat and add the chocolate, allowing it to melt into the cream. Let it cool to firm up, then use it to ice the cupcakes.
Top each cupcake with a truffle and a few chocolate chips.
