Gingerbread Cookies & Cream Cupcakes
50g cocoa powder
175g plain flour
2 large eggs, at room temperature
1 tsp vanilla extract
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
200g White chocolate
2 cups dark or milk chocolate shavings
1 batch chocolate frosting (link below)
1/2 cup Kahlua for cake
1 batch of chocolate sauce (link below)
2 tbsp Kahlua for sauce
1/ Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
2/ Add all of the dry ingredients in a large mixing bowl, and mix on low speed for about 20 seconds before you add your softened butter. Let it mix until it reaches a crumbly, sand like texture.
3/ Add eggs, Kahlua, and milk into a jug and whisk together well. Add milk/egg mixture to dry ingredients in a slow steady stream while mixer is on low. Make sure you scrape down the bowl each time you add an ingredient to make sure everything’s mixing well. Scoop into cupcake pan, filling about 3/4 way. Bake for 20 min. To check if they're done simply pierce the cupcake with a skewer and if they come out clean they're done. Once they're done, let them cool down completely.
4/ While the cupcakes are baking and cooling add Kahlua to choc sauce and mix in well.
5/ Prepare the white chocolate sauce by adding white chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time mixing each time until smooth. Set aside.
6/ To finish off the cupcakes simply frost the cupcakes with a piping bag that’s fitted with a large round tip as demonstrated in the video. To coat the frosting in choc and get that nice dome shape carefully dip the cupcake into the chocolate shavings and shape it as you roll it around.
7/ Pour some white chocolate sauce over the top before you place two Jaffa’s on top and a mint leaf.
Any questions, or if I've left something out, feel free to ask!