



CHOCOLATE CUSTARD CUPCAKES
(Makes 12)
250 ml chocolate custard (I used FIRST CHOICE chocolate dairy dessert)
CAKE BATTER
190 g flour
130 g sugar
5 ml bicarbonate of soda
Pinch of salt
25 g cacao
175 ml sunflower oil
200 ml amasi, yoghurt OR buttermilk
15 ml white wine vinegar
2 eggs
5 ml vanilla essence
TO SERVE
Chocolate custard
Cacao for dusting
Fresh seasonal berries
METHOD:
- Pour the chocolate custard into 12 ice cube moulds and freeze overnight
- Preheat the oven to 180°C
- Sift together the flour, sugar, salt, bicarb and cacao
- In another bowl mix together the oil, amasi, vinegar, vanilla and the eggs.
- Add the liquid ingredients to the dry ingredients and mix well to make the batter
- Grease a muffin pan (12 piece) very well and dust with flour
- Spoon half of the batter into the muffin pan
- Top each muffin round with a frozen chocolate cube and spoon the rest of the batter over to cover the cubes. Work quickly
- Bake in the preheated oven for about 18 minutes
- Cool a little and remove carefully from the muffin pan
- Serve with a drizzle of the chocolate dessert topping, a dusting of cacao and some berries
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