The HfH Chocolate Brownie has to be the most popular cake we offer; sometimes I get a bit bored just doing the same cake (although Mr HfH often says "don't mess with the brownie"...... make of that what you will...). Soooo, I thought I would give cupcakes a go, and I absolutely love the marriage of sweet and salt so a salted chocolate frosting seemed an obvious choice. Have to say they turned out great and they flew off the cakes-stand. Give them a go - really quick and easy. Hope you enjoy them as much as our guests do!
3 1/2 oz butter
4 1/2 oz dark choc (at least 85%)
6oz caster sugar
2 1/2 oz dark muscovado sugar
1 tbsp golden syrup
2 large free range eggs
3 1/2 oz plain flour
2 tbsp cocoa powder
1/2 tsp baking powder
4oz icing sugar
20z unsalted butter
4oz dark chocolate (melted)
1/4 tsp table salt
Place the butter, chocolate, caster sugar, muscovado sugar and golden syrup in a heavy bottom pan and put on a low heat to melt and blend together. (stir occasionally to prevent burning on the bottom)
Whilst waiting for the mixture to melt down, sift together the flour, cocoa powder and baking powder. Whisk the eggs.
Once melted add the whisked eggs - these will start to cook as they hit the mixture and it will feel quite thick.
Fold in the flour mixture until you have your formed batter
Divide into 12 cupcake cases and bake at 180degrees for approx 20-25mins
Beat the sifted icing sugar, salt and butter together until smooth, add the chocolate and milk.
Put into a piping bag with a nozzle of your choice and decorate your cooled cupcakes (try not to squeeze the icing straight into your mouth - difficult I know!!)
Home baked fayre is always on offer at Home Farm House, we use fresh local produce and suppliers
to ensure that our guests enjoy Dorset's finest ingredients.