Chocolate Cupcakes with Ganache

Name: Chocolate Cupcakes with Ganache
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 60 g / 2 oz / 1/2 cup self-raising flour; 60 g / 2 oz / 1/2 cup unsweetened cocoa powder (good quality); 1 tsp baking powder; 110 g / 4 oz / 1/2 cup caster sugar; 110 g / 4 oz / 1/2 cup margarine (softened); 2 eggs (large, free-range); 2 tbsp milk; 150 g / 5 oz dark chocolate (good quality, at least 70% cocoa solids); 100 g / 3 1/2 oz milk chocolate (good quality); 200 ml / 7 fl oz double cream (whippable)

A moist dark chocolate sponge cake topped with a thick, fudge-like dark chocolate ganache.

50 min

Easy

0 favorites

Ingredients

self-raising flour 60 g / 2 oz / 1/2 cup

unsweetened cocoa powder (good quality) 60 g / 2 oz / 1/2 cup

baking powder 1 tsp

caster sugar 110 g / 4 oz / 1/2 cup

margarine (softened) 110 g / 4 oz / 1/2 cup

eggs (large, free-range) 2

milk 2 tbsp

dark chocolate (good quality, at least 70% cocoa solids) 150 g / 5 oz

milk chocolate (good quality) 100 g / 3 1/2 oz

double cream (whippable) 200 ml / 7 fl oz

Instructions

Preparation

Preheat the oven to 160°C/325°F/Gas mark 3. Line a 12-hole muffin tin with cupcake cases.

Making the cake batter

Sift the flour, cocoa powder, baking powder and sugar into a large bowl, food processor or mixer. Add the margarine and eggs and beat until light and fluffy. Stop the mixer occasionally and scrape down the bowl to prevent the cocoa powder sticking to the sides. Beat again. If the mixture looks stiff, beat in enough milk until the batter drops smoothly from the spoon.

Baking

Spoon the batter into the prepared cases and bake for 20 minutes, or until the tops are firm to the touch. Leave the cakes to cool while you make the ganache.

Making the ganache

Break up all the chocolate. Place in a bowl. Heat the cream in a small heavy-based pan until it just comes to the boil, then pour over the chocolate. Leave to stand for 30 seconds, then stir gently together.