Store bought or homemade mini cinnabon for garnish Cake-2/3 cup oil1 ½ cups ordinary sugar2 extra large eggs1 ½ cups milk3 ½ cups flour (sifted)3 teaspoon baking powder1 tablespoon cinnamon powder Chocolate & Nuts Filling-2 slabs Aero dark chocolate½ cup chopped pecans Cream Cheese Frosting-1 tub Lancewood plain cream cheese (softened)3 cups icing sugar125g butter1 tablespoon vanilla essence1-2 tablespoon milk
Cake-1. Combine the dry ingredients in a large mixing bowl.2. Mix wet ingredients in a separate bowl.3. Add wet ingredients to dry ingredients and combine together well without over beating.4. Chop chocolate into small pieces and mix with nuts. 5. Spoon mixture into cupcake cases till ⅓ full. Spoon in a little filling and then spoon over remaining batter till case is ¾ full. 6. Bake in preheated oven at 180degC for 10-15min.7. When cupcakes are done, remove cupcakes from oven and cool.8. For frosting, beat cream cheese till smooth.9. Separately beat butter and icing sugar. Add in essence and dash milk. Beat.10. Then add in cream cheese and beat in.11. Spoon into piping bag and frost cupcakes. 12. Dust with cinnamon powder and sprinkle on chopped pecans or place on a mini cinnabon. May also drizzle chocolate sauce over.