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12 October 2015,14:22 by
Sruthilaya Subiksha.D

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CHOCOLATE CUPCAKES

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Dissolve the honey or syrup, sugar, salt, butter or margarine, and milk slowly in a small pan. Stir, pour into a mixing bowl, and leave to cool.
  • Beat in the eggs, spices, and lemon extract, using the mixer at the highest speed. Sift the flour with the cocoa powder and baking powder, and gradually beat them into the mixture at medium speed.
  • Beat in the raisins, almonds, and candied fruit into the mixture at the same speed. Fill foil cupcake molds with the mixture and place them on a cookie sheet.
  • Bake in a preheated 375-400°F/190-200°C oven for 10-15 minutes. Remove the cupcakes from the molds and leave to cool.
  • Sieve the apricot jam. Bring it to a boil with a little water, stirring constantly. Brush the cupcakes with the jam.
  • Chop the chocolate couverture into pieces and melt in a bain-marie or in a basin over hot water, stirring on a low heat until shiny and smooth.
  • Pour this over the cupcakes. If you do not have cupcake molds, you will not find it difficult to make your own. Place twelve sheets of aluminum foil 6 in/15cm long on top of one another.
  • Draw two circles, 6 inch in diameter on the top one, and cut them out to make 24 circles.
  • Place each circle, matte side downward, on the bottom of an upturned empty plastic yogurt pot.
  • Fold the foil over the top carefully so that the molds are all the same depth. Place on a cookie sheet.

INGREDIENTS

For the cupcake mixture

  • 175 grams honey or dark corn syrup
  • 100 grams sugar
  • ¼ teaspoon ground cardamom
  • Pinch of salt
  • 5 teaspoon margarine or butter 
  • 2 tablespoon milk
  • 2 eggs
  • ½ teaspoon lemon extract 
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon 
  • 400 grams all-purpose flour
  • 2 tablespoon cocoa powder
  • 3 level teaspoon baking powder 
  • 5 tablespoon currants
  • 5 sugar lumps 
  • 5 tablespoon chopped almonds 

For the apricot glaze 

  • 175 grams apricot jelly
  • 2 tablespoon water 

For the frosting 

  • 200 grams semi-sweet chocolate couverture

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