Chocolate Surprise Cakes inspired by Matilda’s classmate, Bruce Bogtrotter

Created by Michelle Evans-Fecci.

Prep Time

25 mins

Cook Time

20-25 mins

Makes

12

Difficulty

Easy

Method

    1. Preheat the oven to 160 fan and fill a cupcake tin with 12 paper cases.
    2. Place flour, cocoa, sugar and bicarb in a large bowl. Create a well in the centre, then add the egg, oil, cooled coffee, buttermilk and vanilla and give it a good mix. 
    3. Fill paper cases 3/4 full and bake for 20-25 minutes or until a skewer comes out clean. Leave to cool.
    4. While the cupcakes are baking, make the ganache by adding chocolate spread and chocolate chips to a bowl. Heat the cream until steaming then pour on top of the chocolate. Leave for a few minutes to melt, then stir vigorously until shiny and smooth. Pop in the fridge to firm up.
    5. Transfer the ganache to a piping bag, core out the centre of each cupcake and fill the hole with a little ganache. 
    6. Pipe a swirl of ganache on each cupcake and top with a cherry! Enjoy!

 

 

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Ingredients

For the cupcakes:

  • 100g Homepride plain flour
  • 40g Cocoa powder
  • 150g Caster sugar
  • 1tsp Bicarbonate of soda
  • 1 Large egg
  • 70ml Vegetable oil
  • 1tsp Coffee granules mixed with 60ml boiled water
  • 100ml Buttermilk
  • 1 1/2tsp Vanilla extract

For the ganache:

  • 180g Chocolate spread
  • 100g Dark chocolate chips
  • 300ml Double cream
  • 12 Maraschino cherries (from a jar)

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Homepride Plain Flour 1.5kg

Plain, pre-sieved flour for everyday baking.

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Self-raising, pre-sieved flour for everyday baking.

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A strong white flour created specifically for making bread and rolls.

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