Chris’s birthday gave me a great excuse to make some creative cupcakes. I looked up heaps of images for ideas and sent them through to Athina (his wife who I made the owl cake pops for). She picked my first choice – Jack Skellington cupcakes which I was very excited about because (a) they looked AWESOME and (b) they needed fondant icing which I hadn’t used before.
The night before Chris’s birthday Athina and Briar came around. It was a very girly night of baking and watching the royal wedding (lame kiss by the way!).
We made batch of my double chocolate cupcakes. Athina had a genius idea of putting pieces of chocolate caramel in the middle from a cupcake that she had earlier in the week that had a caramel easter egg inside it, YUM!
double chocolate cupcakes
- 1 ½ C self-raising flour, sifted
- 3/4 C dark choc chips
- ½ C cocoa powder
- 3/4 C caster sugar
- 3/4 C milk
- 125g butter, melted, cooled
- 2 eggs, beaten
- 1 tsp Vanilla Essence
- 1 block Cadbury caramelo chocolate
- Preheat oven to 200°C. Line a muffin pan with paper cases
- Combine flour, cocoa powder, choc chips and caster sugar in a bowl. Make a well in the centre
- Add milk, butter, eggs and vanilla essence to flour mixture
- Using a large metal spoon, stir gently to combine
- Half fill each muffin case with mixture into the prepared muffin pan
- Place two pieces of caramelo chocolate in the centre of each muffin case
- Spoon remaining mixture into prepared muffin pan, ensuring to cover each piece of chocolate
- Bake for 15 minutes
- Stand in pan for 5 minutes before transferring to a wire rack to cool
Once the cupcakes cooled, we melted fondant on a double boiler (I used about half a packed / 1 cup). To assist in obtaining a smooth fondant that we could dip the cupcakes into I added some boiling water.
When at reached the desired consistency, dip the top of the now cooled cupcake into the fondant. Let the excess fondant drip off before turning back upright and placing onto the tray. We required two coats of fondant so once the first layer set, we dipped the cupcakes again.
See how smooth the fontant turned out – the cucpcakes acutally had a few cracks after baking but you couldn’t tell after the fondant went on.
Leave the fontant to set before painting on the Jack faces. We waited for about an hour. But next time I will leave these overnight and do the painting the following day – to avoid bleeding.
We googled images of different Jack faces. To paint we used black food colouring and a very fine paint brush. I did the first three or four until Athina and Briar were ready to give it a go (it was a bit nerve-wracking reaching this point and possibly stuffing it up!!).
They turned out amazing and Chris loved them (who wouldn’t??)
This entry was posted on Friday, April 29th, 2011 at 2:42 PM and is filed under baking, birthdays, chocolate, cupcakes, friends. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.