Chocolate fairy floss cupcakes

Ingredients Nutrition

125g butter, chopped

100g block 70% cocoa dark cooking chocolate, chopped

1 teaspoon vanilla extract

1/2 cup self-raising flour

1/4 cup plain flour

2 tablespoons cocoa powder

1/2 cup caster sugar

2 eggs

1/4 cup milk

300ml thickened cream

2 teaspoons rosewater essence

Persian fairy floss, to decorate

Method

Step 1

Preheat oven to 160°C/140°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

Step 2

Place butter, chocolate and vanilla in a heavy-based saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Pour into a bowl.

Step 3

Sift flours and cocoa over chocolate mixture. Add sugar, eggs and milk. Whisk until well combined. Divide between pan holes. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake has crumbs clinging. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Step 4

Using an electric mixer, beat cream and rosewater together until soft peaks form. Place a large dollop of cream on the top of each cupcake. Decorate with the fairy floss. Serve immediately.

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