Makes 12 large cupcakes
For the chocolate cupcakes
- 190g unsalted butter, soft
- 165g light brown sugar
- 3 eggs, beaten together in a small bowl
- 190g self-raising flour
- 6 tbsp cocoa powder
- 4 tbsp boiling water
- 3 tbsp chocolate Sead sesame butter
- 2 tbsp milk
- 1 tsp vanilla essence
For the cream cheese frosting
- 40g unsalted butter, soft
- 100g full fat cream cheese
- 200g icing sugar
- 1 tsp vanilla essence
- For the cupcake filling
- 12 tsps Chocolate Sead sesame butter
12-hole muffin tray lined with paper cases
- Preheat the oven to 180° (fan assisted, increase to 200° for a conventional oven). In a large bowl, cream the butter and light brown sugar until light and fluffy. Slowly add in small amounts of your beaten eggs, beating thoroughly after each addition. Try not to rush this step as this is what will make the cakes super light and fluffy. If the batter does split, then add a tbsp of your flour to pull it back together before continuing with the eggs. Once the eggs are well incorporated, sieve the flour in and mix gently until just incorporated.
- In a small bowl, mix the cocoa powder with the boiling water to form a smooth paste, then add the chocolate Sead, then the milk and vanilla essence. Pour this mixture into the large bowl and combine until evenly mixed. Using two spoons, divide the batter into the muffin cases. They should fill about two thirds of the muffin cases. Place in the middle of the preheated oven for about 20 minutes, or until a skewer comes out clean and the top of the cupcakes bounce back.
- Leave to cool in the tray for 5 minutes, then remove and allow to cool completely on a wire rack before filling and icing. To fill the cucpakes with the chocolate surprise, get a small sharp knife and carefully cut a circle out of the middle of the cupcake. You want to angle the tip of the knife towards the centre of the cupcake so that you have cut it to a point at the bottom: imagine you are cutting a cone shape out. Carefully remove the cone of cake, reserving the top crust as a lid. Scoop a little more of the cupcake out if you want more room for the chocolate Sead sesame butter, but careful not to be too eager or the cake might fall apart. Spoon approx. 1 tsp of chocolate Sead into the cavity, then place the cupcake ‘lid’ back on top.
- To make the frosting, beat the soft butter on its own for a minute to loosen it. Add the cream cheese and beat until mixed. Sift the icing sugar in and whisk well until it is smooth and glossy. Finally add the vanilla essence. Store the frosting in the fridge until ready to ice, then either use a palette knife or an icing bag to add the frosting to the top of the cakes. Keep the cakes in the fridge until an hour before you want to serve them.