This chocolate walnut cupcake is truly a treat to the senses with its gorgeous toffee crown encasing fresh figs. We can see this becoming our next party go-to! Spread generously with chocolate ganache before garnishing.
Ingredients
- 125 g butter, softened
- ½ tsp vanilla extract
- ⅔ cup (150 g) caster sugar
- 2 eggs
- ¾ cup (150 g) finely chopped dried figs
- ½ cup (60 g) finely chopped walnuts
- ⅔ cup (100 g) plain flour
- ⅓ cup (50 g) self-raising flour
- 60 g mars bar, chopped finely
- ¼ cup (60 ml) milk
WHIPPED MILK CHOCOLATE GANACHE
- ⅓ cup (80 ml) cream
- 200 g milk eating chocolate
TOFFEE
- ½ cup (110 g) caster sugar
- ¼ cup (60 ml) water
DECORATIONS
- 6 medium fresh figs (360 g), quartered
Steps
Preheat oven to moderate, 180 C (160 C fan-forced). Line 6-hole Texas or 12-hole standard muffin pan with paper cases.
Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy.
Stir in figs, nuts, sifted flours, mars bar and milk. Divide mixture among cases; smooth surface.
Bake large cakes about 40 mins, small cakes about 30 mins. Turn cakes onto wire rack to cool.
To make whipped milk chocolate ganache, bring cream to a boil in small saucepan, pour over chocolate in small bowl of electric mixer, stir until smooth. Cover, refrigerate for 30 mins. Beat with electric mixer until light and fluffy.
To make toffee; combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. Form into shapes over rolling pin.
Spread cakes with ganache; decorate with fig quarters and toffee shapes.