I recently went to Melbourne with some friends and while we were there, we went to see Wicked. The day of the show itself was Melbourne's hotted recorded day in history, (46.7 deg. c) and I bought at least one minty ice cream to keep me cool that day!
Any way, a few nights later we had a 'slide night' and pot luck dinner and the girls asked me to make some Melbourne themed cupcakes. Naturally,the first thing that popped into my mind was "MMMM- Minty Melted Elphaba cakes!" and thus the Wicked cupcake was born. It's a bit of a cheat's cupcake as it's mostly packet mix, but I have to say, this is one of my favourite cupcakes so far!
Ingredients
- 1 packet Edmonds Chocolate Cupcake Mix
- 60g butter at room temperature
- 3/4 cup milk
- 2 eggs
1 Kingsize block of Cadbury Milk Chocolate
Preheat your oven to 180 degrees c (or whatever your box instructions say) and line a 12 hole muffin pan with paper liners. Yes, you need to use a muffin pan for these, not a cupcake pan, as these are desert sized cakes.
Melt half your block of chocolate and put it aside to cool just a little. Combine the ingredients for your cupcake batter as per the instructions on the box, then add the melted chocolate. Beat for 3 minutes on high.
Divide the mixture evenly in your muffin pan. Break off 12 pieces of chocolate and place one in the centre of each cupcake, pressing the chocolate in slightly - don't push it in too far as it will sink to the bottom! Bake for 20 minutes, or for as long as your instructions state.
Chocolate Icing
- 1/8 c softened butter
- 120 g cream cheese
- 44 g chocolate broken into small pieces
- tiny pinch salt
- 1.5 c icing sugar
- 1/4 cup cream
- 1/4 tsp vanilla essence
Heat the cream until it's just under boiling. Remove from the heat and add the chocolate to the heated cream. Stir until the chocolate is melted into the cream, then let the mix cool completely.
Cream together the butter and cream cheese. Add the melted chocolate mixture, salt, icing sugar and vanilla. Beat until smooth.
Ice the cupcakes generously and put aside in a slightly warm place so the icing smooths out while you make the mint topping.
Mint Icing
- 1.5c Icing sugar
- 1/8 tsp mint essence
- milk
- green food colouring
Mix the icing sugar, mint and milk until you have a slightly runny consistancy. Add enough green food colouring so that the icing is a vibrant shade of green.
How to make the melted Witch!
This is the fun part! Once your cream cheese icing is smoothed, take a teaspoon of the icing mixture and start pouring it on, slightly to the side of the centre, so that it makes a small puddle that might resemble a melted witch. You want the icing to run naturally, so don't play with it too much, and don't cover the chocolate, you just want a contrasting puddle! Once you've added the mint icing, unwrap your Hershey's kisses, and pop them on top at a jaunty angle, pressing lightly so it sticks.
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