Chocolate Date Cupcakes
Search results for Chocolate Date Cupcakes
Ingredients
What you need
Finely grated rind and juice of 1 orange
Water
2/3 cup fresh dates, pitted and chopped
½ cup CADBURY Bournville Cocoa
60g CADBURY Baking Dark Chocolate Melts
½ cup brown sugar
2 eggs
½ teaspoon vanilla
½ teaspoon bicarbonate of soda
1/3 cup cornflour
Icing sugar, to serve
Finely grated rind and juice of 1 orange
Water
2/3 cup fresh dates, pitted and chopped
½ cup CADBURY Bournville Cocoa
60g CADBURY Baking Dark Chocolate Melts
½ cup brown sugar
2 eggs
½ teaspoon vanilla
½ teaspoon bicarbonate of soda
1/3 cup cornflour
Icing sugar, to serve
Chocolate Date Cupcakes
Search results for Chocolate Date CupcakesIngredients
What you need
Finely grated rind and juice of 1 orange
Water
2/3 cup fresh dates, pitted and chopped
½ cup CADBURY Bournville Cocoa
60g CADBURY Baking Dark Chocolate Melts
½ cup brown sugar
2 eggs
½ teaspoon vanilla
½ teaspoon bicarbonate of soda
1/3 cup cornflour
Icing sugar, to serve
Finely grated rind and juice of 1 orange
Water
2/3 cup fresh dates, pitted and chopped
½ cup CADBURY Bournville Cocoa
60g CADBURY Baking Dark Chocolate Melts
½ cup brown sugar
2 eggs
½ teaspoon vanilla
½ teaspoon bicarbonate of soda
1/3 cup cornflour
Icing sugar, to serve
These little cakes are moist and full of flavour. Serve as a tea-time treat or warm as a little pudding with a scoop of ice cream!
Method
1. MAKE juice up to 2/3 cup with water, then combine with the dates in a saucepan, bring to the boil then remove from the heat. Transfer mixture to food processor; add cocoa and chocolate and pulse to combine. Stand for 2 minutes before adding remaining ingredients and process just until smooth.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans.
3. BAKE in a moderately slow oven 160°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool. Serve warm or cool dusted with icing sugar .
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans.
3. BAKE in a moderately slow oven 160°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool. Serve warm or cool dusted with icing sugar .
