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Its time of the year again, to express our love to our special one in different ways!! These rich, and moist, velvety and chocolateyy liqueur cupcakes decked with a truffle in the center cupcakes make an absolutely indulgent valentines present for your loved ones!! Happy Valentines Day!
For the Cupcakes
115 gms dark chocolate,
85 gms unsalted butter,
175 gms dark muscavado,
2 eggs, seperated,
185 gms plain flour,
1 teaspoon baking powder,
½ teaspoon soda bicarbonate,
1 teaspoon vanilla extract,
250 ml semi-skimmed milk,
2 tablespoon of Framboise liqueur
For the Chocolate Buttercream Icing.
175 gms dark chocolate,
225 gm unsalted butter,
1 tablespoon milk,
1 teaspoon vanilla extract,
250 gms icing sugar sifted,
16 Chapangene Truffles/ Rum Balls
Melt the chocolate using the double boiler. In a large bowl beat the milk, vanilla and icing sugar until smooth with an electric beater. Add in the melted chocolate and keeping beating until thick and creamy.
When the cupcakes are completely cook ice them with the chocolate butter cream then place a champagne truffle in the center of each one. Press down gently so that the truffle does not fall off.
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