Chocolate Mirror Glaze sprinkle cupcakes

I hardly ever make cupcakes. Do you? I find them a bit fiddly and all too easy to eat 10 without really noticing. I mean if you have a slice of cake that cake will look smaller. If you take one cupcake out of an airtight cake tin and pop the lid back on who knows how many have scoffed!

So, when I was asked to make cupcakes for Free Cakes For Kids last week I knew I was in trouble. I needed to make 24 cupcakes and my recipe makes 20. Well what was I to do? I halved the recipe and made an extra 12 so that there would be – ahem- some for my girls.  But with all good baker’s style I HAD to test one – just to check they were okay. They were OK!

As a charity FCFK is often the recipient of cake ingredients and those lovely people over at Mamys Sugarcraft donated bags of beautiful sprinkles to us. I was desperate to use them on these cupcakes. They’re really cute- flat circles of beautiful sugaryness. Lovely aren’t they?

Chocolate Mirror Glaze sprinkle cupcakes

The Chocolate cupcakes

My plan was to bake nice flat chocolate cupcakes and then pipe chocolate mirror glaze around the outer edge, dip them in sprinkles then flood the middle part of the cupcake with more thick delicious glaze. I wanted the cakes to be flat. I baked them really slowly and with a baking sheet above them but they still wanted to be light and fluffy and tall! Usually that is the desired effect but not this time.

As a result I had to keep the mirror glaze a little thick so that I could pipe it over the cake mound without it dribbling off the sides. If I made these again I would lower the baking temperature and maybe bake just 6 in a small tin at a time rather than 12. I’d place the empty baking sheet above the cupcakes a little bit closer which usually helps create a flatter cake with my larger cakes. I used 4 tbsp water in my glaze so if you want it smoother and runnier then add more and see how you go.

Chocolate mirror glaze sprinkle cupcakes

20 Cupcakes

Chocolate mirror glaze sprinkle cupcakes

    Cake Ingredients
  • 270g margarine
  • 270g caster sugar
  • 70g cocoa
  • 200g Self raising flour
  • 6 medium eggs
  • 1 1/2 tsp vanilla extract
    Chocolate glaze
  • 225g dark chocolate- broken into small pieces
  • 50g unsalted butter
  • 4-6 tbsp water
  1. Preheat the oven to 190C (170C for fan ovens . Fill a cupcake tin with paper cases.
  2. Cream the sugar and margarine together till light and fluffy
  3. In a separate bowl whisk up the eggs then add to the margarine and sugar mix a little at a time.
  4. Add the vanilla extract and mix
  5. In a separate bowl sieve the flour and cocoa powder and mix until it is one shade with no clumps. Fold into the wet ingredients.
  6. Fill each paper cupcake case to half way then bake for 12-15 minutes till the cakes bounce back straight away when pressed lightly in the centre.
  7. Remove from the oven and leave to cool for 10 minute before removing from the tin and cooling completely.
    To decorate
  1. Make the chocolate mirror glaze by placing the chocolate into a heatproof bowl over a pan of simmering water. Ensure the bowl does not touch the water.
  2. Once the chocolate has completely melted add the butter and combine then add the water one spoonful at a time stirring continuously.
  3. Fill a bowl with sprinkles.
  4. Place the mirror glaze in a piping bag and pipe around the outer edge of each cupcake. Dip the cupcake into the sprinkles so the outer edge is covered. Set aside to harden up.
  5. Work on 3-4 cupcakes at a time.
  6. Fill the centre part of the cupcake with the remaining mirror glaze. Leave to firm up for a few hours.
http://cakesbakesandcookies.com/2017/01/30/chocolate-mirror-glaze-sprinkle-cupcakes/

Chocolate Mirror Glaze sprinkle cupcakesThe end result

Well, lets just say that I ate more than one! That mirror glaze is something else and teamed with the sprinkles. DELISH! The charity I delivered them too looked pretty happy with them as I assured them that they tasted “alright!” Chocolate Mirror Glaze sprinkle cupcakes

EmmaMT x

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