Chocolate Cuddle Cakes - Panasonic Cooking
Recipe courtesy of Sarah Benjamin

 

CAKE METHOD:

  1. Preheat the oven to 180°C, and place 12 cupcake paper liners in a muffin tray.
  2. 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.
  3. In a separate mixing bowl, add the egg, sour cream, oil and vanilla extract and stir with a spatula until smooth.
  4. Combine wet ingredients into the dry ingredients bowl and pour in the boiling water. Mix carefully until smooth.
  5. Spoon the chocolate batter into the prepared cups, filling up two thirds of the cup.
  6. Bake the cupcakes in the preheated oven for 15-19 minutes.
  7. Cool the cupcakes in the tray for 10 minutes, then transfer to a rack until completely cooled.

FROSTING METHOD:

  1. To make the frosting, beat the butter with a hand mixer until fluffy and creamy.
  2. First sieve in the icing sugar to the mixing bowl, then sieve in cocoa powder. Add a pinch of salt and continue to mix.
  3. 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.
  4. Also transfer the hazelnut chocolate into a separate piping bag.
  5. 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.

 

INGREDIENTS:

Cake Ingredients:

  • 200g Castor Sugar
  • 105g Plain Flour
  • 30g Unsweetened Cocoa Powder
  • 1 ½tsp Baking Powder
  • ½ tsp Salt
  • 1 Large Egg
  • 120ml Sour Cream
  • 60ml Vegetable Oil
  • 2tsp Vanilla Extract
  • 120ml Boiling Water

Frosting Ingredients:

  • 340g Unsalted Butter, softened at room temperature
  • 690g Icing Sugar, sifted
  • 50g Unsweetened Cocoa Powder
  • 1tsp Vanilla Extract
  • 4 tbs Double Cream
  • 225g Dark Chocolate, melted and cooled
  • A pinch of Salt

Filling Ingredients:

  • ½ cup Chocolate Hazelnut Spread