Chocolate Cuddle Cakes
Chocolate Cuddle Cakes
Satisfy your sweet tooth with this deliciously easy dessert recipe by Sarah Benjamin from Cooking for Love.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 1 hour 30 minutes
  • Cooking Time 20 minutes
  • Yield 12 servings
As seen on Cooking for Love
Ingredients
  • Cake:
  • 200 grams Castor Sugar
  • 105 grams Plain Flour
  • 30 grams Unsweetened Cocoa Powder
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 Large Egg
  • 120 milliliters Sour Cream
  • 60 milliliters Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 120 milliliters Boiling Water
  • Frosting:
  • 340 grams Unsalted Butter, softened at room temperature
  • 690 grams Icing Sugar, sifted
  • 50 grams Unsweetened Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Double Cream
  • 225 grams Dark Chocolate, melted and cooled
  • A pinch of Salt
  • Filling Ingredients:
  • ½ cup Chocolate Hazelnut Spread
Method
  1. Cake:
  2. Preheat the oven to 180°C, and place 12 cupcake paper liners in a muffin tray.
  3. In a large heatproof mixing bowl, use a hand mixer to mix the flour, cocoa powder, sugar, baking powder and salt together until well combined.
  4. In a separate mixing bowl, add the egg, sour cream, oil and vanilla extract and stir with a spatula until smooth.
  5. Combine wet ingredients into the dry ingredients bowl and pour in the boiling water. Mix carefully until smooth.
  6. Spoon the chocolate batter into the prepared cups, filling up two thirds of the cup.
  7. Bake the cupcakes in the preheated oven for 15-19 minutes.
  8. Cool the cupcakes in the tray for 10 minutes, then transfer to a rack until completely cooled.
  1. Frosting:
  2. To make the frosting, beat the butter with a hand mixer until fluffy and creamy.
  3. First sieve in the icing sugar to the mixing bowl, then sieve in cocoa powder. Add a pinch of salt and continue to mix.
  4. Once well combined, scrape down the sides of the bowl, then pour in the medlted chocolate, followed by vanilla extract and cream. Continue to beat on a high speed until the frosting is super light and fluffy. Transfer frosting into a piping bag.
  5. Also transfer the hazelnut chocolate into a separate piping bag.
  6. Using a cupcake corer or a small knife, carefully cut out some of the center of each cupcake. Fill the hole with chocolate hazelnut, then top with a generous amount of chocolate frosting.

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