Prep time:

50 min

Cook time:

10 min

Serves:

Makes approx 48

Ingredients

For the chocolate layer:

125g plain flour
150g caster sugar
½tsp bicarbonate of soda
40g cocoa powder
Pinch of salt
120ml water
25g vegetable oil
1.5tsp white vinegar
25g white chocolate, chopped into small pieces, frozen for at least 4 hrs

For the cheesecake layer:

200g light cream cheese
50g caster sugar
1 large egg
½tsp natural vanilla extract
25g extra dark chocolate, chopped into small pieces then frozen for at least 4 hours

For the two-tone icing:

White icing (such as Dr. Oetker White Designer Icing)
Chocolate icing (such as Dr. Oetker Chocolate Designer Icing)

Method

1. Preheat the oven to 170˚C/325˚F/gas 3 and line a mini cupcake baking tin with petit four-sized cases.
2. For the chocolate layer: Using an electric hand mixer or a wooden spoon, combine all the chocolate layer ingredients except the frozen chocolate, in a large bowl and mix until smooth.
3. Stir in the frozen white chocolate pieces, and place ½tsp of the mixture into each paper case.
4. For the cheesecake layer: Clean the electric mixer blades or bowl, then combine all the cheesecake layer, except the chocolate pieces, and mix until smooth.
5. Stir in the frozen dark chocolate pieces and place ½tsp of the mixture into the paper cases on top of the chocolate mixture.
6. Bake for 10 mins in the centre of a preheated oven or until an inserted skewer comes out clean and the cupcakes are firm to touch on top. You may have to bake these mini cupcakes in batches. Transfer to a wire rack to cool the cupcakes completely before icing.
7. To decorate: Insert a fine rosette nozzle into a piping bag.
8. Carefully squeeze the white designer icing into one side of the bag.
9. Next squeeze the chocolate designer icing into the other side of bag to produce a two-tone effect in the icing when piped.
10. Ensure cakes are cooled completely before piping the icing on.

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