Choc base, crushed walnut and cinnamon mixture in the centre, swirl of cinnamon buttercream frosting and shards of golden filo pastry
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
3 sheets of filo pastry (see notes below)
150g crushed walnuts
150g pistachios (roughly chopped)
1 tbsp unsalted butter (melted)
300ml chocolate sauce (recipe on www.thescranline.com)
3tbsp cinnamon sugar. (see notes below to make your own)
1 batch of fluffy vanilla buttercream frosting
3 tsp cinnamon powder
Let's get Cooking...
To prepare the filo pastry simply lay each sheet on a baking tray and brush with melted butter. You can lay the sheets on top of each other. Bake at 160C / 320F for 30 min or until golden. Set aside to cool.
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next, add milk and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While your cupcakes are baking and cooling. Prepare the walnut filling by adding the walnuts, and cinnamon sugar to a food processor and blitz until the walnuts are small pieces. Set aside.
Prepare the buttercream frosting by adding the cinnamon to it and mix until well combined.
Core the center of each cupcake and fill with a little walnut mix, fill with a little chocolate sauce and then top with a little more walnut mix. Fit the end of a piping bag with a Wilton 6B tip. Frost in a donut swirl as demonstrated in the video. Drizzle with chocolate sauce, sprinkle crushed pistachios and stick some shards of golden filo pastry on top.