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).
AFGHAN CUPCAKE
Prep time
Cook time
Total time
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
- Flick oven onto 180°C bake or 170°C Fan
- 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.
- Whisk the wet ingredients in a free-standing mixer until combined.
- With the mixer at a slower speed, gradually add the dry ingredients and whisk until nice and smooth.
- 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
- Pour mixture into a jug and carefully fill paper cases to just over two-thirds full
- Bake between 16-20 minutes or until cake springs back when touched.
- Leave cupcakes out to cool while we move onto the buttercream.
- Melt chocolate in heatproof bowl above pan of simmering water. Once melted leave chocolate to cool for 5-10 minutes.
- Meanwhile beat butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
- Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
- On a slow speed add the milk, then turn mixer back up and beat for another 5 minutes.
- slowly pour in the melted chocolate and continue to beat for a few more minutes.
- 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.
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