Tuesday, 1 October 2013

Choc crunchies cupcakes

Very chocolaty, crunchy ... just delicious. And they are very easy to make. The recipe comes form 'Let's cook. 52 cakes, bakes and chocolate' BBC GoodFood. 

Ingredients for 8 cupcakes:
  • 200g digestive biscuits
  • 100g butter + extra for greasing
  • 3 tbsp honey
  • 2 tbsp cocoa powder
  • 50g raisins (I used dates)
  • 200g dark chocolate
Prepare the muffin tin. Grease 8 nest with thin layer of butter. Set aside. 

Place the digestive biscuits into a plastic bag. Seal the bag and bash into uneven crumbs with a rolling pin. 

Melt the butter and honey in a pan. Stir in the cocoa and raisins/chopped dates. Add the biscuit crumbs and stir them in. Spoon this mixture into prepared earlier muffin tin pressing the crumbs with a back of the spoon. 

Melt the chocolate. You can place the chocolate chunks in a bowl and melt the chocolate simply placing the bowl into a microwave. Or you can place chocolate chunks in a heatproof bowl over a pan of simmering water. When melted spread the chocolate over each biscuit base. You may decorate them with small chocolate pieces, I used white chocolate hearts.
Insert the muffin tin into a fridge and chill the cupcakes for at least half an hour.

When chilled remove form the fridge. Leave on the kitchen counter for half and hour. Then turn the muffin tin upside down and bang on the kitchen board. This should release each cupcake without any harm. Place the cupcakes on a plate and enjoy !   

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