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Chocolate cappuccino cupcakes

 

INGREDIENTS

95g  Self raising flour
45g  Cocoa
½ tsp  Bicarbonate of soda
¼ tsp Salt
Eggs
100g  Sugar
100g  Brown sugar
80ml  Oil
2 sachets  Society vanilla cappuccino sachets
120ml  Buttermilk/maas

ICING

2 cups Dark chocolate
1 cup  Cream


METHOD

  1. For icing: Heat cream and add in the chocolate and stir until it is all melted. Refrigerate and then whip for 5 minutes.
  2. Add all dry ingredients into a bowl, except for sugar. Set aside.
  3. Add all liquid ingredients into a separate bowl and then add sugar into it. Whisk until sugar is dissolved.
  4. Add liquid ingredients to dry ingredients bowl. Mix well.
  5. Bake in cupcake tin at 180°C for 20 minutes.
  6. Allow to cool. Add Chocolate Ganache icing.

Credit: Kajal Maharaj

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