Recipe By Jaxters
Ref: 682
Heading: Canapes & Nibbles
Cuisine: American
Food Type: Vegetarian
No of Portions: 24
Change no of portions required to :
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Ingredients & Prep
125 g
Caster Sugar
125 g
Dark chocolate
75 g
Butter
65 g
Plain flour
1 Med egg
24 Mini cup cake cases
Filling
125 g
Cream cheese
1 Med egg
1 tsp
Peppermint essence
45 g
Caster Sugar
3 drops
Green food colouring
Garnish
sprinkle
Fresh mint leaves
Method
Step 1
Pre-heat oven 180°C.
Step 2
In a bowl put in the cream cheese, egg, sugar, mint essence & green colouring, mix well with an electric hand mixer, then place mixture into a piping bag with a 5mm nozzle then set aside.
Step 3
Next make cake mixture by breaking chocolate into a bowl then add butter & sugar, place bowl over simmering water in a saucepan not deep enough to touch the bottom of the bowl, melt & mix stirring all the time until the chocolate has melted, remove bowl from the heat & set aside to cool for 15 mins.
Step 4
Next whisk in the egg then flour then allow to go cold.
Step 5
Place cake mixture also into a piping bag, fill each mini cup cake case just over halfway up in all the cases.
Step 6
Next poke the nozzle for the filling piping bag into the centre of the cake mixture & squeeze to fill 3/4 of the way up the side of the case in each one.
Step 7
Place mini cupcakes on a baking sheet & bake for 12 mins or until just firm to the touch, remove & allow to cool.
Step 8
Place mini cupcakes on a serving plater & sprinkle over fresh mint leaves.
Suggestion & Tips
If you like you can melt some more chocolate & drizzle over the top when cook.