Ingredients

  • 185 g Nestlé ALBANY Original Dark Chocolate
  • 185 g chopped butter
  • 3 egg yolks
  • 50 g (90 ml) cake flour
  • 4 eggs
  • 75 g castor sugar
  • ½ cup (125 ml) NESTLÉ Dessert & Cooking Cream

Method

  • Preheat oven to 180˚C.
  • Grease a six-hole muffin pan. Sprinkle with a little NESTLÉ COCOA POWDER, tilting tin to coat sides. Shake off excess cocoa powder.
  • Place 185 g NESTLÉ ALBANY ORIGINAL DARK CHOCOLATE, roughly chopped, and 185 g chopped butter, in a small saucepan and stir over low heat until mixture is smooth.
  • Transfer to a large bowl, stir in 3 egg yolks and 50 g (90 ml) cake flour.
  • In a small bowl, beat 4 eggs and 75 g castor sugar for about 5 mins or until light and fluffy.
  • Fold egg mixture into chocolate mixture.
  • Spoon mixture into prepared pan.
  • Bake in oven for about 10 minutes. Cupcakes should be soft in the centre.
  • Allow to stand for 5 mins. Remove cakes carefully from pan.
  • Drizzle ½ cup (125 ml) NESTLÉ Dessert & Cooking Cream generously over hot molten cupcakes.

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