Chocolate and Walnut Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- 2 ½ tsps Baking powder
- ½ cup light brown sugar
- ¼ tsp salt
- 1 cup chopped Walnut
- ¾ cup milk
- ⅜ cup sunflower oil
- 1 egg
- For the chocolate ganache
- ½ cup cream (48% fat)
- 9 ozs Dark chocolate (70% cocoa solids, chopped)
- ½ tsp vanilla extract
- 2 Tbsps unsalted butter
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place 12 paper cases in a muffin tin.
2.
Mix the flour, baking powder, sugar and salt in a mixing bowl.
3.
Mix together the milk, oil and egg. Stir into the dry ingredients with the walnuts. Stir until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for 20 minutes until firm and risen. Cool in the tin for 5 minutes then place on a wire rack to cool competely.
5.
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 vanilla.
6.
Add the butter gradually and stir until blended. Cool, then chill until thick.
7.
Using an apple corer or a small spoon, make a small hole in the centre of each cupcake, going about a third of the way through the cupcake.
8.
Spoon the ganache into a piping bag and fill each cupcake.
