Chocolate Fondant Cupcakes

Prep Time: 10 mins  

Cook Time: 20-25 mins

Serves: 12

Ingredients

Cupcakes:

  • 1 Pack White Wings Chocolate Cupcake mix
  • 2 (59g each) Eggs
  • 125mL (½ cup) Milk

Filling:

  • 125g Semi-sweet dark chocolate
  • 100mL Pure Cream

Frosting:

  • 60g (3 Tbsp) Margarine or soft butter
  • 15mL (3tsp) Milk

Method

  1. Preheat oven to 180ºC conventional or 160ºC fan-forced. Line a 12 x ⅓ cup capacity standard muffin tray with patty cases.
  2. Place the cupcake mix, margarine spread or soft butter, eggs and milk into a small mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 2 minutes, scraping down sides of bowl occasionally. Spoon cupcake mixture into prepared muffin tray (approx. ½ to ¾ fill).
  3. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Stand 5 minutes in muffin tray before placing cupcake onto a wire rack to cool completely. Time may vary depending on oven.
  4. To make the filling, bring 100 ml of pure cream to a simmer. Remove from heat and whisk in 125 g of chopped semisweet chocolate until smooth.
  5. Use a small knife to cut out centres of each cupcake about half-way down. Fill cut-out with about 1 teaspoon of chocolate mixture and chill until just slightly set at the surface, about 10 minutes.
  6. Place frosting mix, margarine spread or soft butter and milk in a small mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 3 minutes, scraping down sides of bowl occasionally. Spread over filled cupcakes. Drizzle left-over chocolate on top.
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