1 3/4 cups all-purpose flour, plus more as needed

1 teaspoon baking soda

3/4 teaspoon fine salt
2/3 cup Dutch-process cocoa powder
2/3 cup boiling water
2/3 cup whole milk, at room temperature
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as
needed
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
For the milk chocolate buttercream::
6 ounces milk chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
3 sticks (12 ounces) unsalted butter, at room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1/4 teaspoon fine salt
2 1/2 cups powdered sugar
For the whipped fudge filling::
8 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
1/3 cup light corn syrup
To assemble::
2 ounces bittersweet chocolate, coarsely chopped
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Ingredients
Frosting
1 tablespoon unsweetend cocoa
1 tablespoon boiling water
8 tablespoons (1 stick) unsalted butter, softened
2 eggs
? cup superfine sugar
1 cup self-rising flour
5 oz dark chocolate, broken into pieces
6 candied cherries, halved
1 small packet candy-coated chocolate drops
1 tablespoon unsweetened cocoa
1 tablespoon boiling water
4 tablespoons unsalted butter, softened
1 cup confectioners' sugar
Preparation
1
Line a 12-section cupcake with red foil cake liners. Put the cocoa into a bowl a
nd mix to a smooth paste with the boiling water.
2
Put the butter, eggs, superfine sugar, and flour into a bowl and beat until smoo
th. Stir in the cocoa paste, then divide the mixture among the paper cake liners
. Bake in a preheated oven at 350F for 13 15 minutes, until they are well risen and
spring back when pressed with a fingertip. Let cool.
3
Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Spo
on most of the melted chocolate (reserve a little and keep warm in the bowl) int
o a paper pastry bag, snip off the tip and pipe lines of chocolate about 2 inches
long on a baking sheet lined with nonstick parchment paper. Pipe on branches fo
r antlers. Make enough for 2 per cake, with extras in case of breakages.
4

Make the unsweetened cocoa with the boiling water. Add the butter, then graduall
y beat in the confectioners' sugar until smooth. Spread over the tops of the cup
cakes.
5
Add to each a cherry half for a nose and 2 chocolate drops for eyes, piping on t
he remaining melted chocolate to make eyeballs. Peel the set antlers off the par
chment paper and stick at angles into the cupcakes.
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Peri Peri Sauce
Ingredients:
Kashmiri dried red chillies 6
Button red chillies 1/4 cup
Crushed red chillies 2 tbsp...
Garlic 1 tbsp
Crushed mustard seeds 1 tbsp
Crushed coriander 1 tsp
Oil 1/2 cup
White vinegar 1/2 cup
Onion 1
Lemon juice 2 tbsp
Lemon salt 1/2 tsp