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Jam Tarts

Recipe Overview

Hot Chocolate Cupcake Bomb

Try your hand at this DIY Baking Gift, a very indulgent Hot Chocolate Cupcake Bomb!

6 pieces

Easy 30 Minutes

Ingredients

For the recipe Hot Chocolate Cupcake Bomb

For the Hot Chocolate Cupcake Bombs:

6	Dr. Oetker Baking Cases
150 g	Dr. Oetker 35% Milk Chocolate
150 g	Dr. Oetker 72% Extra Dark Chocolate
3 tbsp	Cold Water
3 tbsp	Dried Skimmed Milk Powder
1	Dr. Oetker Ground Arrowroot Sachet (2 tsp)
100 g	Dr. Oetker Heart Marshmallows
	Dr. Oetker Chocolatey Caramel Crunch Sprinkles

preparation

Preparation

Melt the milk chocolate following the instructions on the back of the packet. Put one tablespoon of chocolate into each baking case and keep the remaining chocolate for later. Spread some chocolate from the bottom, towards the top covering the entire inside surface of the baking case. This needs to be even so check there are no holes or thin spots. Once they are all coated, place in the fridge until solid. To speed this up you can put them into the freezer for a few minutes.

Break the extra dark chocolate into a heatproof bowl. Add the water and place into the microwave on a high heat for 1 minute. Allow to stand for two minutes then stir until the chocolate is completely melted. Alternatively melt the chocolate over a saucepan of simmering water.

Add in dried skimmed milk powder and arrowroot to the chocolate mixture and stir well.

Fill each chocolate baking case with the dark chocolate mixture. Place into the freezer for five minutes.

Re-melt the remaining milk chocolate and spread a thin layer on top of the dark chocolate filling. Then return to the freezer for a few minutes until set.

Put the heart marshmallows into a heat proof bowl and microwave on a 50% power for 1 minute. Stir until melted then spoon into a piping bag fitted with a star nozzle. Pipe a swirl of the marshmallow topping on each cupcake and sprinkle with chocolatey caramel crunch.

To serve, simply peel off the baking case wrapper and place the hot chocolate bomb in a large mug. Into a saucepan heat 200mls of whole milk until just about boiled. Then pour over the chocolate cupcake bomb. Leave to stand for three minutes and then stir until completely melted.

You can use Dr. Oetker 72% Extra Dark Chocolate or 26% White Chocolate to line the baking cases.

If you don't have a mug large enough, once the milk is hot remove from the heat then add in the hot chocolate cupcake bomb and whisk until completely dissolved.

Add some whipped cream and more sprinkles on top of the hot chocolate to make it extra luxurious.

To prevent the marshmallow from sticking, sieve a little extra arrowroot over it and shake off any excess.

These hot chocolate bombs make perfect festive gifts and can be packaged in small boxes or bags.

Nutritional Information for the recipe Hot Chocolate Cupcake Bomb

	Per Serving	Per 100 g / ml
Energy	1390 kJ 332 kcal	2043 kJ 488 kcal
Fat	19.25 g	28.31 g
Carbohydrate	35.05 g	51.54 g
Protein	4.94 g	7.27 g

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