Chocolate Brain Cakes - Everyday Delicious Kitchen

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Chocolate Brain Cakes

Chocolate Brain Cakes
Prep time
Total time
serves 12
Creepy but lovely chocolate cupcakes for the trick or treaters!

What you need

  • 1-1/3 cups SR flour
  • 1/2 cup CADBURY BOURNVILLE Cocoa
  • 125 g butter, softened
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla
  • 2 eggs, lightly beaten
  • 2/3 cup milk
  • 250 g PHILADELPHIA Block Cream Cheese, chopped
  • 225 g CADBURY White Chocolate Melts
  •  pink food colouring
  •  red writing icing, for decorating

How to make it

SIFT the flour and cocoa into a large bowl, add the butter, sugar, vanilla, eggs and milk and mix to combine. Spoon the mixture into 12 x 1/3 cup capacity paper lined muffin pans.

BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.

COMBINE the PHILLY and chocolate in a bowl and stir over gently simmering water until smooth. Allow the mixture to cool until firm enough to pipe. Spoon into a piping bag with a plain nozzle then pipe onto each cake to resemble 2 halves of a brain. Use writing icing to make blood vessels etc. Serve immediately or store, chilled, in an airtight container until required.