If this cupcake were a cereal (bear with) it would be Rice Krispies. Snapping, crackling and popping.
As this cupcake ain't no ordinary cupcake. The icing is packed full of Fizz Whizz Popping Candy.
Designed to (**WARNING: cheesiness alert**) replicate that head-over-heels, adrenaline pumping, heart-racing moment when you fall in love.
You know, that time when you research everything there is to know about competitive duck herding to impress your intended.
Or that time you spend the best part of half a day 'getting ready' but still end up wearing your favourite jeans.
Or, when you've said bye at the end of the night, within two minutes you've whipped out your phone and start texting: 'Oh wherefore art thou? I miss thou! When, when, WHEN can we star-crossed lovers be reunited?'.
(And you receive a text back saying 'We talked about it? Remember love? 6pm Horse and Hound Friday')
Well these cupcakes are for all those times.
Fizz Whizzzzy Chocolate Cupcakes
70g plain flour
20g cocoa powder
Quarter tsp bicarbonate of soda
Pinch of salt
30g unsalted butter
100g caster sugar
1 large egg
Half tsp instant coffee, dissolved in 2 tsps water
Half tsp vanilla extract
For the icing:
45g plain chocolate, melted
170g unsalted butter
150g icing sugar, sifted
1 tbsp cocoa powder
60ml double cream
2 packets Fizz Wiz popping candy
1. Preheat the oven to 350F/180C/Gas Mark 4. Line a muffin tin with six paper cupcake liners
2. Sift the flour, cocoa powder, bicarb and salt into a mixing bowl and set aside
3. Beat the butter and sugar in a large bowl until thoroughly combined. Add the egg and mix again until blended
4. Add the dissolved coffee granules and the vanilla extract and mix once more. On a low speed, add half of the flour mixture, and beat until combined, then mix in the buttermilk. Add the remaining flour and mix until just combined. The batter shoulkd appear smooth and glossy
5. Divide the batter between the cupcake liners, filling each case approximately three quarters full. Bake for 20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Remove from the oven and allow to cool
6. To make the icing: beat the butter, icing sugar and cocoa powder together until smoothly blended. Stir in the melted chocolate and mix in the cream. Beat the entire mixture for a further minute or two until the icing is smooth, glossy and creamy. Stir in the popping candy
7. Pipe or spoon the icing onto each cupcake. Decorate with sugared hearts
- If you really love the person receiving these cupcakes, pop an indoor sparkler into each cupcake for extra fizz
- Fizz Wiz not available in your local newsagent? Why not stir in a handful of chocolate chips into the icing instead
- These cupcakes freeze well, minus the icing for up to one month.
- They probably last up to three days, but if your intended still has one hanging around after a few days you've got to ask yourself where the relationship is going.