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Chocolate fruit cupcakes
Chocolate fruit cupcakes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Decadent truffles infused with rich liqueur and chocolate for a luxurious holiday treat.
Ingredients:
  • 1 x 375g raisins, coarsely chopped
  • 1 x 300g pkt currants
  • 300g sultanas
  • 1 x 250g pkt pitted prunes, coarsely halved
  • 160ml (2/3 cup) Kahlua coffee liqueur
  • 250g butter, at room temperature
  • 155g (3/4 cup) firmly-packed brown sugar
  • 4 eggs
  • 150g (1 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 250g dark chocolate, coarsely chopped
  • Cachous, to decorate
  • 3 egg whites
  • 530g (3 1/2 cups) icing sugar mixture
Instructions:
  • In a large bowl, mix together the raisins, currants, sultanas, prunes, and Kahlua. Cover and let sit for 6 hours, stirring occasionally to blend the flavors.
  • Preheat the oven to 160°C. Prepare twenty-four 80ml (1/3-cup) capacity muffin pans by lining each with 2 layers of paper cases.
  • In a bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in the flours and cocoa powder until combined. Stir in the raisin mixture and chocolate. Transfer the batter into pans and bake for 35-40 minutes, or until a skewer inserted in the center comes out clean. Allow to cool for 1 hour before serving.
  • For the frosting, use an electric beater to whip the egg whites in a bowl until soft peaks form. Mix in icing sugar until combined. Frost cakes with the mixture and garnish with cachous.

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