Xmas is the most exciting time of the year but it can be a very confusing period as well especially when you have to decide on what would be the best Christmas presents to buy. Well what can be more amazing than some luxurious chocolate gifts that can make anybody’s heart warm this winter!

To make things easier for you, Hotel Chocolat brings a wide selection of Christmas Chocolates and ideas for every member of your family. Whether it is chocolate Santa and snowmen, or Christmas advent calendar for the kids or some premium luxury chocolates that the whole family can enjoy.. There is something for everyone!

Not just that, with the celebration is drawing nearer; you can now make perfect cakes with Hotel Chocolat’s extra special Cooking Chocolate. Well, here is the ideal recipe for just that occasion. Easy to prepare and even easier to consume, these cupcakes are bound to go down well.

Makes: 12 Cupcakes

Ease Of preparation: Easy

Cooking Time: 20 minutes

Equipment

Sieve

Piping bag + Nozzle

Muffin tray

Cupcake Ingredients

• 85g Dark Chocolate for Cooking
• 85g butter, cut into 2cm cubes
• 100g soft light brown sugar
• 1 egg and 1 egg yolk at room temperature
• Half tsp vanilla extract
• 1 tbsp soured cream
• 75g self-raising flour
• 1 tbsp cocoa powder
• Pinch salt

Icing Ingredients

• 30g Confectioners Icing Sugar
• 2tbsp Organic Cocoa Powder
• 75g of soft unsalted butter
• 25g of meted Dark chocolate for cooking (optional)

Method

1. Preheat the oven to 180/ Gas mark 4 and line a muffin tin with 12 paper cases
2. Put the chocolate, butter and Sugar in a heatproof bowl and place over simmering water and allow to melt, stirring continuously. Set aside to cool slightly.
3. Whisk together the eggs, vanilla and soured cream. Stir this into the cooled chocolate mixture. Sift over the flour, cocoa powder and salt and fold in. Spoon into the paper cases, filing to around 2/3 full.
4. Bake in a preheated oven for approx 20 minutes, until the muffins are risen and just firm to the touch. Allow to cool for 5 minutes, then transfer to a cooling rack
5. To make the chocolate topping melt the dark chocolate over lightly simmering water. Allow to cool.
6. Beat the butter, confectioner sugar and cocoa powder together. Add in the cooled chocolate a table spoon at a time until a thick consistency is achieved. Thick enough to pipe.
7. Place the icing into a piping bag fitted with a piping nozzle of your choice and start from the centre of the cake and pipe outwards.
8. Finish with desired decorations.

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