Chocolate bonfire cupcakes

Bonfire cupcakes

Exploding bonfire cupcakes

It’s bonfire night and what better way to celebrate indoors than with these little sparkling beauties. Max and I had a great afternoon making the Hot-chocolate cupcakes, we followed the tried and tested recipe from the Hummingbird Bakery – Cake Days book. We did half the quantity to make just 9 cakes.

I am not known for my cake decorating skills, I much prefer the baking, but I have to say these are so easy anyone could make them. For the bonfire decoration we used a combination of red and yellow fondant icing and a small amount of chocolate butter cream. For the sticks we used Matchstick chocolates.

It wouldn’t be bonfire night without a few sparkles so with the addition of a few cake sparklers we were ready to celebrate!

Ingredients

Make 9 hot-chocolate cupcakes:

  • 140ml semi-skimmed or whole milk
  • 12g hot-chocolate powder
  • 40g butter (softened)
  • 140g caster sugar
  • ½ teaspoon baking powder
  • 1 large Egg
  • 9 cake cases

Decoration:

  • 60 ml semi-skimmed or whole milk
  • 15g hot-chocolate powder
  • 80g butter (softened)
  • 250g icing sugar
  • Red and yellow fondant icing
  • Box of matchstick chocolates
  • Pack of small desert sparklers

Instructions

Making the cupcakes:

1. Preheat the oven to 190 degrees and set up the cake cases in the cupcake tray

2. Stir the hot-chocolate powder into the milk. You might have to warm it slightly to get rid of any lumps.

3. Add the butter, sugar, flour and baking powder to a bowl. I used a free standing mixer to mix the ingredients to fine breadcrumbs but you could use a hand-held mixer.

4. Whisk an egg into the hot-chocolate, now pour 2/3 off the mixture into the breadcrumb mixture. On a low speed, mix to combine the ingredients. Now scrape down the bowl and add the remaining hot-chocolate mixture. Mix again until smooth.

5. Measure the mixture into the cake cases. I use a level 50ml measuring spoon per case which gives you a level cupcake when cooked.

6. Cook for 18-20 minutes or until they spring back to the touch. Level to cool.

Putting the bonfire onto the cupcakes:

1. Butter cream: Mix the hot-chocolate powder into the milk, if you do need to warm the milk make sure you let it cool before making the butter cream.
Using a mixer, beat the butter and icing sugar together until smooth, then add the hot-chocolate milk. Increase the speed until light and fluffy.

2. Fire icing: Rub some of the red and yellow icing together to make an orange colour. Now you have orange, yellow and red icing take little balls and mould them into a flame shape. I mixed some colours together to give a stripy effect.
Make a little ball and then stick 4 flames shapes round the little ball to make your fire centre piece.

3. Make the bonfires: Using a knife spread the butter cream over the cupcakes. Place your fire in the centre, then place your broken matchsticks around the fire.

4. If you are using little sparklers place one right through the centre of the fire. Then light your little fires to get the party going.

Happy bonfire night

Gemma

The baker. Some may say a jumping bean…. definitely never short on energy. Gemma loves to cook and can normally be found whipping up a culinary delight in the kitchen or deep in the veg patch.

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