Gooey birthday cake for one

In case you need an excuse to say yes to these decadent chocolate cupcakes, light a candle and celebrate someone's birthday before tucking in. Cream cheese in both the batter and the icing, plus a splash of rum, make this recipe rich and strictly for the grown-ups.

Ingredients

• ½ cup caster sugar
• 250 g cream cheese, room temperature
• 150 g unsalted butter, at room temperature
• 2 eggs
• ½ cup cocoa
• 1 cup self-raising flour
• 50 ml milk
• 100 g chocolate, melted, cooled to room temperature
• ½ cup chocolate buttons

Icing

• 125 g cream cheese
• 60 g butter, room temperature
• 2 cups icing sugar
• ⅓ cup baking cocoa
• 1–2 tbsp rum

Instructions

1. Preheat oven to 180°C. Line a cupcake pan with paper cases.
2. Use a spatula to cream caster sugar, cream cheese and butter until sugar is dissolved. Gently stir in eggs, one at a time, until incorporated.
3. Add cocoa, self-raising flour, milk, melted chocolate and chocolate buttons. Use a spatula to fold ingredients together. If mixture is too thick, add a little more milk to loosen.
4. Spoon mixture into a piping bag and pipe into prepared tray. Flatten tops with a spoon. Bake for 12–15 minutes, or until a skewer inserted into centre of cakes comes out clean. Cool in pan for 5 minutes before turning out onto a wire rack.
5. Meanwhile, mix icing ingredients until light and fluffy. Spoon into a piping bag. Pipe a small amount of icing onto a plate, to secure cake. Remove patty pan and place a cake on the icing. Pipe a generous amount of icing on each cake to serve.

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

In case you need an excuse to say yes to these decadent chocolate cupcakes, light a candle and celebrate someone's birthday before tucking in. Cream cheese in both the batter and the icing, plus a splash of rum, make this recipe rich and strictly for the grown-ups.