I wanted to make some cupcakes to take to a friends party last Saturday night and after a quick search (in that little box up on the top on the right hand side of the page) I discovered that I have hardly posted any cupcake recipes here on CakesBakesAndCookies.com in the last three years! How strange is that? I mean I’ve made loads but they just never made it onto the blog.
I’ve always said that I’m not much of a cupcake sort of person. When I worked at Woman & Home and we got cupcakes sent in from PR’s I used to give the buttercream topping part to my deputy and she used to give me her cake (well kind of anyway) but what I mean is that I don’t like to gorge on a load of buttercream. So, when I make cupcakes that I am going to be eating and not giving away I tend to make the ones above with my new best ganache recipe. They’re more of a chocolate cup than a trad cupcake.
The cake part of the recipe is one I’ve been using for years but the ganache is from a blogger I met at Blogcamp a few weeks ago. I was looking for a gluten free cake recipe for a cake I am making in a few weeks time and the Free from Fairy told me about her great chocolate cake recipe but it was the ganache that is THE BEST I have ever tasted. It stays soft and firm all at the same time! (Thanks Vicki)
These cupcakes were – as Tim puts it – “a bit extra”. I am a bit extra but I have decided that I actually quite like being a bit extra and so when most people would probably just take a bottle of wine or two to a party we take a bottle of wine, a bottle of Shloer (so I look like I’m drinking wine!) and a dozen cupcakes. And whether they were extra or not they all disappeared pretty quickly!
Chocolate cupcake recipe
- 100g dark chocolate
- 175g butter at room temperature
- 175g caster sugar
- 3 eggs
- ½ tsp vanilla essence
- 175g self raising flour
- 1 tbsp cocoa powder
- ½ tsp baking powder
- 2 tbsp milk
The chocolate ganache recipe
- 100g chocolate
- 50g butter
- 100g sieved icing sugar
- 2 tbsp milk
- Cherries to decorate
- Pre-heat your oven to 180ºC (160º Fan oven) and fill a cupcake tray with paper cases.
- To make the cakes start by melting the chocolate in a saucepan with the butter over a low heat. Stir continuously. Set aside to cool a little.
- Whisk the eggs in a separate bowl and add the sugar and vanilla essence then whisk again to incorporate as much air into the mix as possible – this keeps the cakes light and fluffy. Add in the melted chocolate and butter and blend thoroughly.
- Add all the dry ingredients and fold in. Add the milk and combine.
- Fill the cupcake cases till they are half full. I like the ganache to sit on top of the whole cake so I make quite shallow cakes. If you want a deeper, bigger cake fill up the cases so they are ¾ full.
- Bake in the centre of your oven for 15 minutes or until the cake bounces back straight away when you press a finger lightly onto it. Avoid over baking as that’s what makes them dry.
- Place on a wire rack to cool completely before decorating.
To make the ganache
- Melt the chocolate and butter in a saucepan. Again stir continuously and don’t let it burn.
- Pour the mixture onto the sieved icing sugar and whisk with a hand held whisk. Always start off slowly unless you want your kitchen to resemble a snowstorm!
- Add the milk to give a really smooth finish. If you want a softer ganache add a little more milk.
- Place in a piping bag and pipe over the cooled cupcakes. The mixture can be quite runny and will settle once left for a minute or two.
- Place a cherry on the top of each cake to finish and enjoy!
More chocolatey yumminess for you right here
- How To Make The Very Best Vegan Chocolate Cake You’ll Ever Bake – According To Mr MT
- Chocolate cupcakes recipe with cherry goodness
- Dairy Free chocolate chip cookie recipe
- Rhubarb & white chocolate cake recipe