CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chocolate Custard Cupcakes

1

  • Overview
  • Ingredients
    14 items
  • Directions

Indulge in the decadent flavors of these Chocolate Custard Cupcakes, where rich chocolate custard meets moist cake batter for a delightful treat. Topped with a drizzle of chocolate dessert topping and fresh berries, they’re perfect for satisfying your sweet tooth.

  • 250ml Custard

Cake Batter

  • 190g Flour
  • 130g Sugar
  • 5ml Bicarbonate of Soda
  • Pinch of Salt
  • 25g Cacao
  • 175ml Sunflower Oil
  • 200ml Amasi
  • 15ml White Wine Vinegar
  • 2 Eggs
  • 5ml Vanilla Extract

To Serve

  • Chocolate Custard
  • Cacao
  • Fresh Seasonal Berries

  • 250 ml chocolate custard (I used FIRST CHOICE chocolate dairy dessert)

Cake Batter

  • 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