Directions
- 1Add white sugar, unsweetened cocoa powder, and vegetable oil to a glass bowl.
- 2Mix well.
- 3Crack 2 large eggs into the mixture.
- 4Add vanilla extract and salt.
- 5Mix until well combined.
- 6Sift all-purpose flour and baking powder into the mixture.
- 7Mix until just combined.
- 8Chill the mixture in the fridge for 2 hours.
- 9Scoop out 50g portions of the mixture.
- 10Roll each portion into a ball.
- 11Roll each ball in confectioner sugar.
- 12Place cupcake liners in a muffin pan.
- 13Place the rolled balls into the cupcake liners.
- 14Press the center of each ball to create an indentation.
- 15Bake in a preheated oven at 175°C for 13-15 minutes.
- 16Let the baked crinkles cool.
- 17Pour liquid whip cream into a saucepan and heat until just simmering.
- 18Pour the hot cream over dark chocolate compound in a small bowl.
- 19Mix until the chocolate is melted and smooth.
- 20Pour the chocolate mixture into the indentations of the cooled crinkles.
- 21Chill in the fridge for 1 hour.
Ingredients
- 0.75 cup white sugar
- 0.5 cup unsweetened cocoa powder
- 0.25 cup vegetable oil
- 2 large eggs
- 0.5 teaspoon vanilla extract
- 0.125 teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 0.5 cup confectioner, icing or powdered sugar
- 0.25 cup liquid whip cream or all purpose cream
- 50 g dark chocolate compound
Equipment
glass bowlwhiskspatulasieveice cream scoopmuffin pancupcake linersaucepansmall bowl
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