CHOCOLATE CUPCAKES

1. Heat the oven to 170°C, fan forced.
2. Line eight cavities of a twelve-hole muffin tin with patty pans.
3. Sieve the flour, cocoa powder, and bicarbonate soda, into a large mixing bowl, add the salt and whisk by hand to combine.
4. In a separate bowl, place the sour cream and sugar and whisk by hand to combine, then add the oil, egg, and vanilla and continue to whisk until well incorporated.
5. Pour the wet ingredients into the dry ingredients and whisk to combine.
6. Evenly divide the batter between the eight patty pans, filling them two-thirds of the way.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick is inserted in the centre and comes out clean.
8. Allow to cool at room temperature for a few minutes before transferring onto a wire cooling rack.

MILK CHOCOLATE GANACHE

1. Place the cream and vanilla into a saucepan and bring to a boil.
2. Meanwhile, place the chocolate and salt in a heat-proof bowl.
3. Pour the hot cream over the chocolate and whisk until the chocolate is completely melted and incorporated.
4. Cover the surface of the ganache with plastic wrap and chill in the refrigerator for approximately 2 hours.

CUSTARD CREAM

1. Place the sugar and cornstarch in a bowl and whisk by hand to combine.
2. Add the egg yolk and whisk to form a paste.
3. Place the milk, cream, and vanilla into a saucepan and bring to a boil.
4. Pour the boiled liquid over the egg yolk paste while whisking to combine.
5. Return the mixture to the saucepan and continuously whisk over medium heat while bringing to a boil. Once boiling, continue whisking for approximately 30 seconds before removing from the heat.
6. Transfer the custard into a clean bowl, then add the butter a piece at a time, whisking to incorporate after each addition.
7. Cover the surface of the custard with plastic wrap and chill in the refrigerator for a minimum of 1 hour to chill completely.
8. Add the chopped roasted almonds and mix through, then assemble immediately.

Note:    Prior to adding the almonds, the custard can be stored in the refrigerator for up to 3 days.

ASSEMBLY

1. Slice off the tops of the cooled chocolate cupcakes to make the surface level with the patty pan cases and set them aside.
2. Use a melon baller to carefully scoop out a cavity in the centre of each cupcake, ensuring the cupcake doesn’t become too thin. Note: Utilise the scooped-out chocolate cake to create my Christmas Pudding Truffles.
3. Place a fresh raspberry into each cupcake cavity, then fill the remaining space with the prepared custard cream and place the tops back on.
4. Arrange the cupcakes in a circle on a serving plate and top with the prepared ganache to create a wreath.
5. Scatter the remaining fresh raspberries on top of the ganache.
6. Use a vegetable peeler to create chocolate shavings from the block of milk chocolate.
7. Scatter the chocolate shavings on top of the cupcake wreath and dust with icing sugar.

Note: The Christmas cupcake wreath is best eaten on the day it is assembled. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.