Triple Chocolate Cupcakes

prep 30 mins, plus cooling & setting cook 25 mins
  • 100 g (3½ oz) white chocolate, chopped
  • 100 g (3½ oz) milk chocolate, chopped
  • 100 g (3½ oz) plain chocolate, chopped
  • 40 g (1½ oz) unsalted butter
  • 12 Chocolate Cupcakes (see page 22)
  • cocoa powder, for dusting

Put the white, milk and plain chocolate in separate microwave-proof or heatproof bowls and add a third of the butter to each. Melt all the chocolate, either one at a time in a microwave oven or by setting each bowl over a saucepan of very gently simmering water, stirring occasionally until smooth.

Spread the melted white chocolate over 4 of the cakes using a small palette knife and dust with a little cocoa powder.

Put 2 tablespoons of the melted milk and plain chocolate in separate piping bags fitted with writing nozzles. Spread the milk chocolate over 4 more of the cakes and pipe dots of plain chocolate over the milk chocolate.

Spread the plain chocolate over the 4 remaining cakes and scribble with lines of piped milk chocolate. Leave to set.

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