Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

Chocolate Cupcakes

Ingredients:

  • 2 Eggs, large
  • 1/3 cup unsweetened natural cocoa powder
  • 1 x 150g Bournville dark chocolate slab
  • ½ cup All-purpose flour
  • ½ tsp Baking soda
  • ¾ cup Sugar
  • ¼ tsp Salt
  • 1 cup Semi-sweet or dark chocolate chips
  • 1 tsp Vanilla essence
  • ½ cup unsalted butter
  • 1/3 cup Sour cream / plain yoghurt / buttermilk

Method:

  1. Preheat your oven to 180°C. Place a roasting pan with water (bain-marie) at the bottom of the oven so that the chocolate doesn't burn.
  2. Coarsely chop the chocolate and place it in a medium sized heat-proof bowl along with the butter.
  3. Microwave on high in 30 second increments, whisking after each until completely smooth.
  4. Whisk in the sugar, eggs, vanilla essence and sour cream. Set aside.
  5. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl.
  6. Add in the wet ingredients and fold to completely combine- make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. Batter will be thick.
  7. Grease a 12-hole muffin pan with non-stick spray and set aside. Fill until ¾ full with the prepared muffin mix.  Place roasting pan with water on the bottom rack and the muffin pan on the rack above. Bake for 15 minutes or until the skewer comes out clean. Place on a cooling rack and allow to cool completely before icing

Chocolate Cream Cheese Frosting

Ingredients:

  • 100g unsalted butter, softened
  • 125g smooth, plain cream cheese
  • 2 cups icing sugar
  • ½ cup cocoa, sifted

Method:

  1. Place the butter and cream cheese in an electric mixer and beat for 6-8 minutes or until pale and creamy.
  2. Scrape down the sides of the bowl, add the icing sugar and cocoa and beat for a further 6-8 minutes or until pale and fluffy.
  3. Ice your muffins or cake and garnish with speckled eggs for an Easter version or chocolate Whispers for a celebration version

Enjoy!

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