Chocolate Covered Cream Cupcakes

Chocolate Covered Cream Cupcakes

Having made custard just shortly before, I remembered how I’ve always wanted to make a creamy filled cupcake thing, like the Boston cream pies you can buy. The coconut milk in these gives them an especially soft, delicious taste and these went so quickly when I made them I’d be tempted to put it into more cupcakes from now on…

Ingredients:

- Chocolate

Dough:

- 2 cups self raising flour

- 1 cup sugar

- ½ cup coconut milk & ½ cup dairy free milk

- ½ cup oil

- 1-2 tsp vanilla

Custard filling:

- 1 cup dairy free milk

- ¼ - ⅓ cup sugar (to taste)

- 1-2 tsp vanilla

- 3 tsp cornstarch

1. Mix the wet ingredients. Add the sugar. Then add the flour and pour into cupcake moulds. Bake at 180  ̊for about 15-20mins or until lightly browned. Let the cupcakes cool.

2. Make the custard filling: mix the cornstarch into a small bit of the dairy free milk until no lumps. Add to the rest of the ingredients in a small pot. Cook on a medium-high heat until mixture becomes more viscous and to the consistency of custard.

3. Using cake decorating piping or other suitable equipment, poke a small hole in the cupcakes at the top in the middle and fill each cupcake with the custard mixture. Moving the funnel/piping around up/down/left/right inside will help fill them more.

4. Melt some chocolate and cover the top of each cupcake.

There’s been a lot of dessert entries recently over the last two months in this blog. A lot of this is due to me taking a break this (short) summer I had and therefore deciding on what to make/bake, while Conor was doing physics research. Being the one of the two who prefers baking to cooking the amount of desserts stuff well increased here!