TIRAMISU CHOCOLATE CUPCAKES
Total time 1 hour
Makes 8 10 large cupcakes
1. Prepare chocolate cake batter according to package instructions.
2. Scoop batter into two large 6-cup muffin tins or one regular 12-cup muffin tin, filling each cup 3/4 of the way. Bake as indicated. Cool completely.
3. For the syrup, place ingredients in a saucepan over medium heat and stir until sugar dissolves.
4. Bring to the boil and reduce for 3-4 minutes until thickened. Remove from heat and set aside to cool.
5. Combine icing ingredients and beat together until smooth and light.
6. Using a sharp knife, cut a hole out the centre of each cupcake.
7. Top up each hole with syrup, then top with a swirl of icing.
8. Finish cupcakes with a dusting of cocoa powder and drizzle with remaining syrup before serving.
CHEF'S TIP: For a non-alcoholic version, use orange juice or pouring cream. For the cream, stir through after you've removed the pot from the heat.
SALTED CARAMEL CHOCOLATE TART
Total time I hour, plus refrigeration
Serves 8
1. Grease a 25cm loose-bottomed tart tin.
2. Add biscuits to a food processor and pulse to a fine crumb.
3. Stir through melted butter.
4. Press mixture into tin, spreading evenly over the base and up the sides. Refrigerate to set.
5. For the filling, heat sugar and water in a saucepan, stirring until dissolved.
6. Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
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