Aromatic Chocolate Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- 1 tsp Cardamom powder
- ½ cup superfine caster sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- For the chocolate ganache
- ½ cup cream (48% fat)
- 9 ozs plain Dark chocolate (80% cocoa solids)
- 2 tsps ground cinnamon
- 2 Tbsps unsalted butter
- To decorate
- Cardamom powder
Preparation steps
1.
For the cupcakes: heat the oven to200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa, baking powder and spice into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy.
5.
Spoon into the tins and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the chocolate ganache: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the cinnamon. Add the butter gradually and stir until blended. Allow to cool until the mixture is thick enough to pipe.
7.
Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with a little ground cardamom.
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