Chocolate Fondant Cupcakes

Cupcakes:

• 1 pack White Wings Chocolate Cupcake mix
• 2 (59g each) eggs
• 125ml (½ cup) milk

Filling:

• 125g semi-sweet dark chocolate
• 100ml pure cream

Frosting:

• 60g (3 tbsp) margarine or soft butter
• 15ml (3 tsp) milk

1. Preheat oven to 180ºC conventional or 160ºC fan-forced. Line a 12 x ⅓ cup capacity standard muffin tray with patty cases.
2. Place the cupcake mix, margarine spread or soft butter, eggs and milk into a small mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 2 minutes, scraping down sides of bowl occasionally. Spoon cupcake mixture into prepared muffin tray (approx. ½ to ¾ fill).
3. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Stand 5 minutes in muffin tray before placing cupcake onto a wire rack to cool completely. Time may vary depending on oven.
4. To make the filling, bring 100ml of pure cream to a simmer. Remove from heat and whisk in 125g of chopped semisweet chocolate until smooth.
5. Use a small knife to cut out centres of each cupcake about half-way down. Fill cut-out with about 1 tsp of chocolate mixture and chill until just slightly set at the surface, about 10 minutes.
6. Place frosting mix, margarine spread or soft butter and milk in a small mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 3 minutes, scraping down sides of bowl occasionally. Spread over filled cupcakes. Drizzle left-over chocolate on top.