Gluten Free Chocolate Mud Cake Cupcakes

MUD CAKE METHOD

STEP 1

Add water, egg and oil to bowl then MAURI Gluten Free Mudcake Mix. Then add chocolate, cocoa powder and chocolate paste.

STEP 2

Combine all ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.

STEP 3

Scale into patty pans lined with paper cups, 70-75g per serve and bake at 160°C for 20-30 minutes.

Optional: After removing cake from the oven, lightly brush the top of the warm mud cakes with the sugar syrup.

SUGAR SYRUP METHOD

STEP 1

Bring sugar and water to the boil.

STEP 2

Remove from heat. Solution is now ready to use.

CHOCOLATE BUTTERCREAM METHOD

STEP 1

Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).

STEP 2

Place the egg yolks in a mixing bowl fitted with a whisk attachment and whisk mixture on second speed.

STEP 3

Once the sugar syrup has reached 120°C slowly stream the hot mixture over the whisking eggs until all is into the bowl.

STEP 4

Turn machine speed up to third or top speed and continue to whisk until mixture cools down and doubles in volume.

STEP 5

Fold the softened butter into the egg mixture and continue to mix until light and aerated.The item is now ready to be used.

STEP 6

Mix the melted dark chocolate into the buttercream.

STEP 7

Pipe the chocolate mixture on top of each cupcake using a piping bag fitted with a star nozzle tube, approximately 45g per serve.

STEP 8

Decorate top of cupcakes with chocolate shavings and/or your favourite berry.