adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate echidna cupcakes
0 Likes
Prep Time:
120 minutes
Cook Time:
15 minutes
Total Time:
135 minutes
Whip up cute hedgehog cupcakes with chocolate, licorice, and cream. Perfect for kids' birthdays!
Ingredients:
  • 60g butter, softened
  • 2.20 gm vanilla extract
  • 1 egg
  • 84.98 gm milk
  • 112.50 gm self-raising flour
  • 20.00 gm cocoa powder
  • 70.95 gm caster sugar
  • 4 chocolate chip cookies, finely chopped
  • 1/2 x 200g packet pretzel sticks
  • 24 licorice bullets
  • 48 black cachous (see note)
  • 200g block dark chocolate, chopped
  • 166.65 gm thickened cream
  • 200g block milk chocolate, chopped
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and grease a 24-hole mini muffin pan with a 1 1/2-tablespoon capacity.
  • With an electric mixer, blend butter, vanilla, egg, milk, flour, cocoa, and sugar on low speed until fully mixed. Increase speed to high and beat for 2 minutes until smooth and creamy.
  • Gently mix chopped cookies into the batter until just combined. Distribute the mixture evenly among the prepared pan holes. Bake for 12 minutes or until the cakes spring back when lightly touched. Let the cakes rest in the pan for 2 minutes, then transfer them to a wire rack lined with baking paper to cool completely.
  • Prepare the chocolate ganache: Combine dark chocolate and half of the cream in a microwave-safe bowl. Microwave on MEDIUM (50%) in 30-second intervals, stirring with a metal spoon until smooth (about 2 minutes). Repeat the process with the milk chocolate and the remaining cream in another microwave-safe bowl. Chill in the refrigerator for 1 hour until it reaches a spreadable consistency.
  • Cut each pretzel stick at an angle into thirds. Spread the front and a bit of the top of 1 cake with a little milk chocolate ganache to create the face. Spread the remaining top of the cake with 3 teaspoons of dark chocolate ganache to form the body, using a palette knife to make small spikes. Press pretzel pieces, cut-side up, at an angle into the body to make spines, referring to the picture as a guide.
  • Dip one end of a bullet in milk chocolate ganache. Press the bullet onto the cake to create a snout, holding it in place until secure. Add two black cachous above the snout for eyes. Repeat with the rest of the ingredients. Allow to set for 30 minutes before serving.

Similar Recipes