I have a bunch of Christmas decorations I want to put in my living room, but I don’t know how to do it from scratch.
So I decided to take a quick stab at making one of my own.
I’ve seen a few variations of this idea on Pinterest, and I was hoping to make one that would look similar to the chocolate cake decor that’s featured on the living room wall.
It’s not really a cake, but it’s more of a cupcake, and a cupcakes don’t need to be exactly the same shape.
I wanted the cupcakes to have a nice and round shape, but not so round that it looks like the cake is too small for me to put it in my dining room.
The cake I’m using in this tutorial is from JoJo’s Kitchen , but you can find some similar cupcakes for $5-6 in many grocery stores.
If you’re making your own, the trick is to use a baking sheet or a cake pan.
Here are the ingredients you’ll need: 4 cups cake flour, 1 cup cocoa powder, 2 tablespoons baking soda, 1 teaspoon baking powder, salt, and 2 teaspoons butter 2 cups butter, room temperature 1 cup chocolate, melted 1/4 cup butter, softened 2 eggs 1 teaspoon vanilla extract Mix the cake flour with the cocoa powder and baking soda in a medium bowl, then add the butter and chocolate and stir until the mixture is very moist.
Add the eggs, vanilla, and the softened butter to the mixture.
Add the melted butter and mix well, then fold in the remaining ingredients.
The dough will be very sticky, so don’t worry about it sticking to the countertop.
Form the dough into a round disc, then place it in the prepared baking sheet.
Press down firmly on the baking sheet to seal.
Turn the dough out onto a lightly floured surface, then gently fold it into the prepared cupcake.
Bake for 10-15 minutes, then remove from the baking sheets and allow to cool completely before you eat.
To make the cupcake crust, preheat the oven to 400 degrees F (200 degrees C).
Pour the chocolate mixture into a small bowl and set aside.
Cut out a circle of cake flour in the center of the cup cake.
Use a cookie cutter to cut out a long piece of the flour, about 1/4 inch (1 mm) long.
Spread the chocolate over the top of the cake, then smooth it with your hands.
Press down gently with your fingertips to seal the edges of the chocolate cupcake in the cup.
If you want the cup to be even, smooth the top with a dampened hand towel.
Sprinkle a little chocolate on top of your cupcake and bake for 30-35 minutes, until the edges are golden brown.
While your cupcakes are baking, make the crust.
In a medium saucepan, melt the butter over medium heat.
Once it’s melted, add the flour mixture.
Pulse it for 2 minutes until the flour is a very smooth, shiny consistency.
Stir in the chocolate, then whisk in the egg and vanilla extract.
Cook for another minute, stirring often, until it’s all incorporated.
Place the dough in the refrigerator to chill for a few minutes before you begin to work on your cup cakes.
Fill a pastry bag with the flour and butter mixture and place it into a shallow dish.
Carefully scoop the dough onto the bottom of the pastry bag, then press it up into the middle of the dough and pull it up to fill the entire bottom of your bowl.
Using a pastry brush, coat the underside of the bread with the melted chocolate.
Place the cup cakes into the fridge until they’re ready to be used.
When ready to eat, remove the cup and serve with a scoop of whipped cream and sprinkles.
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