Frog Cupcakes

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 cup Brown sugar
  • 5/8 cup Choc bit, Dark
  • 1 Choc butter cream frosting, White
  • 1 Food colouring, green
  • 1 1/2 cups Icing sugar mixture
  • 2 tbsp Nestle baking cocoa
  • 1/3 cup Plain flour
  • 1 1/4 cup Self raising flour

• Dairy

  • 400 g Butter

• Desserts

  • 18 Allen's jelly beans

• Liquids

  • 1 cup Water

• Other

  • Decorations
  • ¾ cup (110g NESTLÉ White Melts (you need a total of 36 Melts for the eyes – if you are 1 or 2 short, just take them from the Frosting
  • 1 1/3 cups (200g nestlé dark melts

Found on bakers-corner.com.au

Description

Ingredients

• 1 1/3 cups (200g) NESTLÉ Dark Melts
• 1 cup (250mL) water
• 150g butter, softened
• ¾ cup (165g) brown sugar
• 3 eggs
• 1¼ cup (185g) self raising flour, sifted
• 1/3 cup (50g) plain flour, sifted
• 2 tbsp NESTLÉ Baking Cocoa, sifted
• ½ cup (95g) NESTLÉ Dark CHOC BITS
• White Choc Butter Cream Frosting
• 250g butter, softened
• 1½ cups (240g) icing sugar mixture, sifted
• 1¾ cups (260g) NESTLÉ White Melts, melted, cooled for 5 minutes
• Green food colouring
• Decorations
• ¾ cup (110g) NESTLÉ White Melts (you need a total of 36 Melts for the eyes – if you are 1 or 2 short, just take them from the Frosting)
• 2 tbsp NESTLÉ Dark CHOC BITS
• 18 ALLENS Jelly Beans

Directions

• 1. Preheat oven to 180°C/160°C fan forced. Line two, 12-hole (1/3 cup/80mL) muffin pans with 18 paper cases. 2. Combine NESTLÉ Dark Melts and water in a small saucepan over low heat. Cook, stirring for 5 minutes or until melted and mixture is smooth. Remove from heat and set aside. 3. Using an electric mixer, beat butter and brown sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flours and NESTLÉ Baking Cocoa, stir until just combined. Add melted chocolate mixture, stir to combine; fold in NESTLÉ Dark CHOC BITS. Spoon evenly among prepared muffin pans. Bake for 25-30 minutes or until cooked through. Transfer to a wire rack to cool. 4. Meanwhile, make White Choc Butter Cream Frosting – using an electric mixer, beat butter in a medium bowl until pale and creamy; add icing sugar and beat until well combined. Add NESTLÉ White Melts and beat until smooth and creamy. Tint with green food colouring. 5. Place into a piping bag fitted with a 1cm round nozzle, pipe onto cupcakes. Using a small amount of icing, stick NESTLÉ Dark CHOC BITS onto NESTLÉ White Melts to make eyes; decorate cupcakes by sliding eyes into Frosting on cupcakes and using ALLEN’S Jelly Beans as a tongue. NOTE – you need a 375g packet of NESTLÉ White Melts for this recipe