Chocolate Blueberry Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the cupcakes
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup superfine caster sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ tsp vanilla extract
- For the buttercream
- ¾ cup unsalted butter
- 3 ½ cups powdered sugar
- 1 cup Mascarpone
- ½ cup Blueberries
- For the chocolate ganache
- ½ cup cream (48% fat)
- 8 ozs plain Dark chocolate (70% cocoa solids, chopped)
- To decorate
- 2 ½ ozs white chocolate (coarsely grated)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk and vanilla.
4.
Stir into the dry ingredients until just blended.
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 buttercream: beat the butter until soft, then sift in the icing sugar. Gradually beat in the mascarpone until smooth and creamy.
7.
Press the blueberries through a sieve into the mixture and beat well.
8.
Spoon into a piping bag and pipe a swirl on each cake.
9.
For the chocolate ganache: heat the cream in a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool until thick.
10.
Spoon a little ganache on top of each cake and sprinkle with grated white chocolate.
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