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Afghan Cupcake

August 7, 2015 By Dane McGregor 1 Comment

Home bakers around New Zealand will be able to say that the Afghan biscuit is a staple in any cookie tin. There’s just something about a delicious chocolate biscuit smothered in chocolate icing and a walnut jabbed on to. Oh and we can’t forget my favourite part, those iconic cornflakes baked throughout the biscuit.

This Afghan cupcake has taken these elements and twisted them into a moist Chocolate and walnut cupcake, smothered in chocolate buttercream and covered with crispy cornflakes (the crunch is my favourite).

5.0 from 1 reviews
AFGHAN CUPCAKE
 
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Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
Serves: 12
Ingredients
  • Cupcakes
  • 75g Dark Chocolate
  • 175g Plain Flour
  • 30g Cocoa
  • 185g Caster Sugar
  • ½ teaspoon Baking Soda
  • 50g Walnuts - Crushed
  • 2 Large Eggs
  • 120ml Coffee - Cooled
  • 120ml Buttermilk
  • 105ml Vegetable Oil

  • Topping
  • 90g Dark Chocolate
  • 150g Butter - Softened
  • 270 Icing Sugar
  • 2 Tablespoons Milk
  • Cornflakes to cover
Instructions
  1. Flick oven onto 180°C bake or 170°C Fan
  2. Use a food processor to chop up chocolate and then add this along with the sifted dry ingredients into another bowl. Omitting the walnuts at this stage.
  3. Whisk the wet ingredients in a free-standing mixer until combined.
  4. With the mixer at a slower speed, gradually add the dry ingredients and whisk until nice and smooth.
  5. Before adding the walnuts we need to make sure they are fine enough to resemble breadcrumbs, this can be achieve by chopping with a knife or a quick blitz with a food processor. When ready, stir walnuts through the mixture with a spoon or spatula
  6. Pour mixture into a jug and carefully fill paper cases to just over two-thirds full
  7. Bake between 16-20 minutes or until cake springs back when touched.
  8. Leave cupcakes out to cool while we move onto the buttercream.
  9. Melt chocolate in heatproof bowl above pan of simmering water. Once melted leave chocolate to cool for 5-10 minutes.
  10. Meanwhile beat butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
  11. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
  12. On a slow speed add the milk, then turn mixer back up and beat for another 5 minutes.
  13. slowly pour in the melted chocolate and continue to beat for a few more minutes.
  14. Once the cupcakes are cool pipe a big round blob of chocolate buttercream on the top and roll or press crunchy cornflakes all over the top and enjoy.
3.5.3239

 

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Comments

  1. EDVALDO BARROSO COSTA

    August 21, 2018 at 3:06 pm

    Only by the photo already seems too tasty. I will try it out.

    Reply

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Instagram post 2191995177523361671_6013167 Recently @brevillenz gifted me a Smart Waffle Pro and I can guarantee you I’ve since experimented with and made more waffles in the past month, than in my whole life! Not only is the machine beautiful, it also creates beautiful deep square waffles quickly and easily. So, with its multiple pre-programed waffle styles, I’ve willingly tried them all! See below for the recipe I used to make these Red Velvet Waffles with the Smart Waffle Pro.

Red Velvet Waffles

3 eggs
1 3/4 cups milk
125g unsalted butter, melted
1/2 teaspoon white vinegar
4 teaspoons red food colouring
2 teaspoons vanilla extract
2 cups self-raising flour
1 tablespoon cocoa powder
1/2 cup caster sugar

Cream Cheese Frosting
250g tub cream cheese
1 cup icing sugar

1. Select CLASSIC setting.
2. Preheat until orange light flashes up and the words HEATING disappear
3. Whisk together the eggs, milk, butter, vanilla, vinegar and red food colouring in a medium sized bowl and set aside. 
4. Combine flour, sugar and cocoa in a large bowl and make a well in the centre. 
5. Gradually whisk milk mixture into flour to form a batter. Don’t worry if there are lumps. 
6. Using waffle dosing cup, pour 1/2 cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. 
7. For the cream cheese frosting, beat the cream cheese in a medium sized bowl until smooth. 
8. Sift in icing sugar and slowing beat together until smooth and incorporated.
9. Serve waffles with cream cheese frosting, fresh berries and cacao nibs. Enjoy.

Makes 8 waffles

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Instagram post 2183013115688760741_6013167 On the menu this morning, Chicken and Waffles with all those southern flavours. The waffles are made of half and half flour and cornmeal, minced chives, spring onion, maple syrup and cheddar cheese. The newly released Louisiana Style Chicken Tenders from Tegel really gave that authentic experience and were super easy to cook while the waffles baked. Topped with more chives, cheddar cheese, maple syrup and pomegranate for that burst of sweetness, the world really needs to know how delicious breakfast is right now…

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Instagram post 2182554461793573200_6013167 Have you heard of or tried Kānga waru before? 
Translated it simply means corn steamed pudding, and has been a bit of a Maori tradition in my family growing up. Even enjoying it now as an adult with plenty of cream, it really takes me back.
Instagram post 2181909456288717019_6013167 A party without cake is just a meeting. - Julia Child

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