Chocolate cravings? Try these small cakes with sticky icing and chewy cherry chocolate.
INGREDIENTSButter melted to grease
Finely chop 100g dark cooking chocolate and melt 150g butter.
1 3/4 cup self-raising flour
3/4 cup caster sugar
2 tablespoons cocoa
3 lightly whisked eggs
1/4 cup milk
Two finely cut 52g Cadbury Cherry Ripe bars
150g extra-finely chopped dark cooking chocolate
1/2 cup thickened cream
Extra finely sliced Cadbury Cherry Ripe to serve
Preheat oven to 180°C. Use butter to grease 36 30ml (1 1/2-tablespoon) mini muffin tins.
Put a heatproof bowl over a saucepan of hot water and stir chocolate and butter until smooth. Stop cooking.
Add flour, sugar, cocoa powder, egg, and milk and mix well. Add Cherry Ripe and mix well. Prepare pans and divide.
Bake for 15 minutes or until a skewer inserted into the centers comes out clean. Let cool for 15 minutes. Transfer to wire rack to finish cooling.
Mix the extra chocolate and cream in a saucepan over low heat until smooth. Stir occasionally for 1 1/2 hours until the frosting is thick.
Place muffins on a cake stand or dish. Ice and garnish with Cherry Ripe.
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