Chocolate 'Hot Cross Bun' Cupcakes
100g butter, softened
¾ cup packed CSR Brown Sugar
2 large eggs, beaten
1 cup plain flour
½ tsp baking soda
¼ cup cocoa
½ cup sour cream
¾ cup CSR Pure Icing Sugar
1 tsp lemon juice
1 tbsp milk
Drinking chocolate to sprinkle on top
1. Preheat oven to 190° conventional (170°C fan forced). In a large electric mixing bowl, beat together the butter, brown sugar and eggs for 2-3 minutes until creamy.
2. Sift in the flour, baking soda and cocoa and add the sour cream then beat for 2-3 minutes until smooth and fluffy. Spoon the mixture into a 12-hole muffin pan lined with cupcake cases or directly into self-standing cupcake cases.
3. Bake for 15-20 minutes until the cupcakes are puffed and spongy to the touch or a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool.
4. Sift icing sugar into a bowl. Add lemon juice and just enough milk to make a thick, pipe-able icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, set aside for icing to harden slightly. Sprinkle with drinking chocolate and serve.