Thursday, May 6, 2010

Chocolate Rum Cupcakes

Photography by Ben Dearnley

1 1/4 cups plain flour
1 cup sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1 cup buttermilk
1 egg
1/3 cup vegetable oil
1 tsp vanilla extract
2 Tblsp rum
2/3 cup dark chocolate
1 cup cream
Gold leaf* (for decoration)

Preheat oven to 350°F & place the flour, sugar, cocoa & baking powder in a bowl. Add 1/2 tsp salt & stir to combine.

Place buttermilk, egg, oil, vanilla & rum in a separate jug then mix into the dry ingredients. Beat well to combine.

Line a muffin pan with paper baking cups & divide mixture between them. Bake for 25 minutes. Set aside to cool.

Meanwhile, place chocolate & cream in a bowl over simmering water until chocolate melts. Set aside to cool slightly. Use an electric beater to beat until smooth. Spread over cupcakes & top with gold leaf.
* Gold leaf is edible & available from stationery stores.

Makes 10 cupcakes.
delicious. - November 2001, Page 112
Recipe by Valli Little