Black and White Chocolate Cupcakes
These little gems really are moreish! It is an economical way to cater for a crowd as one box of Chocolate Cake goes a long way. We found it best to buy 2 x 90 g white chocolate slabs, because the actual little blocks of chocolate are smaller and go further.
YOU WILL NEED
- 1 x 650 g Ina Paarman’s Chocolate Cake Mix
- 3 extra large eggs, at room temperature
- 1 cup (250 ml) canola oil
- 1 cup (250 ml) hot black coffee
- 2 x 90 g Cadbury white chocolate
- 24 white paper cups
Adjust oven rack to middle position. Preheat oven to 190°C. Line two muffin pans with paper cups.
Beat eggs and oil for 1 minute on high speed until well blended. Add black coffee and beat for 1 minute on high speed. Add contents of pack and fold in with a spatula.
Spoon one large spoonful of mixture into each paper cup. Do not overfill the cups, you must get 24 out. Place a piece of chocolate on top of each cupcake and press down lightly until nearly covered with mixture.
Bake on middle shelf for 20 minutes.
Cool on a cooling rack.