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Cupcakes with chocolate chips and almonds

(12 cupcakes)


  • 1 x basic vanilla icing (basic vanilla icing)
  • 80 ml cocoa, sifted
  • 100 g dark chocolate, finely grated

Follow instructions for basic cupcake batter. Stir in almonds and chocolate chips. Divide mixture between paper cases and place in hot oven. Bake for 15 to 20 minutes or until cupcakes are golden brown and a testing pen comes out clean. Remove and allow to cool before decorating. Stir cocoa into basic vanilla icing. Spoon icing onto cupcakes and spread in a pretty pattern. Sprinkle with grated chocolate.