Dark chocolate fudge cakes are the perfect treat for chocolate loving family members everywhere! Bite through their milk chocolate top to reveal fudgy, moist dark chocolate centres with bites of white chocolate chips.
60g of butter
100g of dark chocolate
1//2 cup of caster sugar
1/4 cup of plain flour
200g of white chocolate chips
100g of milk chocolate
2 tablespoons of thickened cream
Preheat the oven to 180 degrees C and spray a mini cupcake baking tray with canola spray.
Place the dark chocolate and butter in a heatproof bowl over a saucepan of water. Heat, with the water simmering and not quite touching the bottom of the bowl, and stir until the chocolate and butter melts to form a smooth mixture. Take off the heat and set aside to cool momentarily while you prepare the next stage of the recipe.
Separate the eggs, placing the egg yolks into one mixing bowl and the whites in another.
Into the egg yolks, add the sugar and beat with an electric mixer until pale and thick.
Fold the flour into the egg yolk mixture.
Pour the melted chocolate mixture into the egg yolk mix and stir to combine. Set this bowl aside.
Beat the egg whites with an electric mixer until stiff peaks form.
Fold the egg whites into the chocolate and egg yolk mixture.
Add the white chocolate chips to the mixture and fold through.
Spoon mixture into the cupcake trays (either with cupcake cases or without).
Bake for 10 minutes until cooked.
Remove the cupcakes from the oven and cool on a wire rack.
While the muffins cool, make the milk chocolate frosting.
Place the milk chocolate in a bowl and melt, stirring.
Add the thickened cream and stir until completely combined.
Remove from the heat and set aside to cool slightly until the mixture thickens.
Once thickened enough to not run straight off the top of each muffin, spread the milk chocolate frosting over each muffin.