I was not sure how much these chocolate squares will melt during the baking of the cupcakes and although I've placed the chocolate in last, I would expect them to sink to the bottom anyways (unlike chocolate chips) since the texture of the cake mixture was very light. So if anyone were to eat the cupcake from the top (which is not advisable because you will be eating the sweetest part of the cake - the icing - and then left with the reduced-sugar-cake.) then you will only discover these chocolate squares during the last bite. But if you eat it the normal way (peel off paper cup and attack the cake from the side trying to fit proportionate amount of icing and cake into mouth - I normally use a fork/ spoon to eat my cupcake) I suppose the second bite will bring you to this discovery.
The cupcakes were baked on Saturday night and left to cool... while I think of what to do with the butter icing... and tried to finish my spreadsheet.
If I've taken a good picture of my butter icing, you would be able to see at the background and find out what I've added into the icing.
The challenge was to have enough amount of brandy for the taste to be noticed while maintaining the consistency of my butter icing - the shape of the piped icing will not be distinctive enough if the icing is too diluted. The result was not so bad, but I don't remember how many spoons of brandy I've added (must be quite many till I lost count haha).
Tried one of them so I can take picture of the cross section, and also to decide whether this recipe stays on the menu... Mum love the icing; I think there should be more chocolate chunks.
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