Ingredients
1 cup plain flour
1/3 cup Dutch processed cocoa powder
¾ teaspoon baking powder
½ teaspoon bicarbonate of soda
1 cup firmly packed brown sugar
2 eggs
125g unsalted butter, melted, cooled
½ cup buttermilk
Dark Ganache Cherry Ripe, milk chocolate-covered pretzels and Ferrero Rocher chocolates, to decorate
FROSTING
150g unsalted butter, chopped, at room temperature
100g dark cooking chocolate, melted, cooled
¾ cup icing sugar mixture
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with paper wraps.
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Sift combined flour, cocoa, baking powder and soda into the large bowl of an electric mixer. Add sugar, eggs, butter and buttermilk. Beat, on low speed for 30 seconds, or until just combined.
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Increase speed to medium to high. Beat for a further 2 minutes, or until smooth and thick. Spoon evenly into paper cases (about ¼ cup in each).
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Cook in a moderately slow oven (160C) for 20 to 25 minutes, or until just firm when lightly touched in centre. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
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To make frosting, beat butter in a small bowl of an electric mixer until pale and creamy. Add chocolate. Beat until combined. Add sugar. Beat on low speed until fluffy. Dollop frosting over cupcakes.
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To decorate, cut Cherry Ripe into long, thin triangles. Position in frosting with pretzels and chocolates
