Chocolate Cupcakes with Chocolate Ganache
1 hr 10 min.
ready in 1 hr 55 min.
- For the cupcakes
- ¾ cup butter
- ¾ cup superfine caster sugar
- 1 cup self-rising flour (sifted)
- ½ cup cocoa powder
- ½ tsp Baking powder
- 2 eggs
- For the chocolate ganache
- ½ cup cream (38% fat)
- 1 ⅔ cups plain Dark chocolate (70% cocoa solids, chopped)
- 2 Tbsps butter
- To decorate
- 3 ½ ozs Chocolate (70% cocoa solids)
For the cupcakes: heat the oven to to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a bun tin.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
Spoon into the paper cases and bake for about 15-20 minutes until well risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
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 gradually stir in the butter until blended. Allow to cool until the mixture is thick enough to pipe.
Spoon into a piping bag and pipe swirls on top of the cakes.
For the chocolate curls: using a vegetable peeler or coarse grater, scrape thin shavings from the chocolate bar. Sprinkle over the ganache.