Chocolate Echidna Cupcakes

Our adorable cupcake echidnas with chocolate, licorice and cream are easy to make and will go down a treat at any kids birthday party.

The ingredient of Chocolate Echidna Cupcakes

• 60g butter softened
• 1 2 tsp vanilla extract
• 1 egg
• 1 3 cup milk
• 3 4 cup self raising flour
• 2 tbsp cocoa powder
• 1 3 cup 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
• 2 3 cup thickened cream
• 200g block milk chocolate chopped

The Instruction of chocolate echidna cupcakes

• preheat oven to 180c 160c fan forced grease a 24 hole 1 1 2 tablespoon capacity mini muffin pan
• using an electric mixer beat butter vanilla egg milk flour cocoa and sugar on low speed until combined increase speed to high beat for 2 minutes or until smooth and creamy
• add chopped cookies to batter fold until just combined divide mixture among prepared pan holes bake for 12 minutes or until cakes spring back when lightly touched stand in pan for 2 minutes transfer cakes to a wire rack lined with baking paper to cool completely
• meanwhile make chocolate ganache place dark chocolate and 1 2 the cream in a microwave safe bowl microwave on medium 50 stirring with a metal spoon every 30 seconds for 2 minutes or until smooth repeat with milk chocolate and remaining cream in a separate microwave safe bowl refrigerate for 1 hour or until spreadable
• using a sharp knife cut each pretzel stick on an angle into thirds using the picture as a guide spread the front and a little of the top of 1 cake with a little milk chocolate ganache to form the face spread the remaining top of the cake with 3 teaspoons dark chocolate ganache to form the body using a palette knife to create small spikes using the picture as a guide press pretzel pieces cut side up on an angle into the body to form spines
• spread a little of the milk chocolate ganache onto 1 end of 1 bullet using the picture as a guide press bullet into the cake to form a snout holding until secure place 2 black cachous above the snout to form eyes repeat with remaining cakes ganache mixtures pretzel pieces bullets and black cachous stand for 30 minutes serve

Nutritions of Chocolate Echidna Cupcakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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