Two of my three kids are born in winter. Trying to soften butter in winter is a nightmare. So I searched for a recipe where butter could be melted to make cupcakes, and I found this recipe.
This is the only chocolate cupcake recipe I make. I have made it for years and am happy with them every time, I no longer even think to try another recipe. They are very quick and easy to make.
I know others swirl up the icing on cupcakes, and they look amazing, but I don't like a lot of icing, so you won't see it here. I prefer decorating with smarties or toys I find on ebay, rather than have kids eat the icing, but leave the cake, makes me cringe when I see that.
I also prefer a chocolate ganache to buttercream, for me a far better flavour.
This is the only chocolate cupcake recipe I make. I have made it for years and am happy with them every time, I no longer even think to try another recipe. They are very quick and easy to make.
I know others swirl up the icing on cupcakes, and they look amazing, but I don't like a lot of icing, so you won't see it here. I prefer decorating with smarties or toys I find on ebay, rather than have kids eat the icing, but leave the cake, makes me cringe when I see that.
I also prefer a chocolate ganache to buttercream, for me a far better flavour.
Recipe
Adapted from a Family Circle Cookbook
Makes 36 small cupcakes or 10 large cupcakes
125g self raising flour
30g plain flour
30g cocoa
1/2 teaspoon bicarbonate of soda
100g milk chocolate
150g unsalted butter, cubed
90g soft brown sugar
1/4 cup (60ml) water
1/4 cup (60ml) buttermilk
1 egg, lightly beaten
White Chocolate Ganache:
1/2 cup (125ml) thickened cream
300g white chocolate
or
Chocolate Ganache:
1/3 cup (80ml) thickened cream
200g milk chocolate
Preheat oven to 180C/160C fan forced. Line cupcake tins with paper cases.
To a large mixing bowl, add the self raising flour, plain flour, cocoa and bicarbonate of soda. I use a whisk to mix it together, saves sifting everything.
In a medium sized saucepan, add the chocolate, butter, sugar and water. Stir over low heat until the butter and chocolate have melted and the mixture is smooth.
Pour the chocolate mixture into the flour, give it a quick mix, I use a whisk for this. Add the buttermilk and egg, and mix until smooth.
Spoon the mixture into the paper cases until 2/3-3/4 full. Bake for 12-15 minutes for small cupcakes and 15-18 minutes for large. Check with a skewer, if inserted into the centre and it comes out clean, the cupcakes are cooked. Transfer to a wire rack to cool.
When cupcakes are cold, top with ganache.
White or Milk Chocolate Ganache: Place either chocolate and cream in a heatproof bowl. Place over a pan of simmering water. Mix until melted and smooth. Refrigerate, giving it a mix every 10 minutes, until it is of a spreadable consistency. This will take 30-60 minutes.
Makes 36 small cupcakes or 10 large cupcakes
125g self raising flour
30g plain flour
30g cocoa
1/2 teaspoon bicarbonate of soda
100g milk chocolate
150g unsalted butter, cubed
90g soft brown sugar
1/4 cup (60ml) water
1/4 cup (60ml) buttermilk
1 egg, lightly beaten
White Chocolate Ganache:
1/2 cup (125ml) thickened cream
300g white chocolate
or
Chocolate Ganache:
1/3 cup (80ml) thickened cream
200g milk chocolate
Preheat oven to 180C/160C fan forced. Line cupcake tins with paper cases.
To a large mixing bowl, add the self raising flour, plain flour, cocoa and bicarbonate of soda. I use a whisk to mix it together, saves sifting everything.
In a medium sized saucepan, add the chocolate, butter, sugar and water. Stir over low heat until the butter and chocolate have melted and the mixture is smooth.
Pour the chocolate mixture into the flour, give it a quick mix, I use a whisk for this. Add the buttermilk and egg, and mix until smooth.
Spoon the mixture into the paper cases until 2/3-3/4 full. Bake for 12-15 minutes for small cupcakes and 15-18 minutes for large. Check with a skewer, if inserted into the centre and it comes out clean, the cupcakes are cooked. Transfer to a wire rack to cool.
When cupcakes are cold, top with ganache.
White or Milk Chocolate Ganache: Place either chocolate and cream in a heatproof bowl. Place over a pan of simmering water. Mix until melted and smooth. Refrigerate, giving it a mix every 10 minutes, until it is of a spreadable consistency. This will take 30-60 minutes.
Enjoy!
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Pin it: www.pinterest.com/pin/399413060675999612/
To save the recipe to your favourites go to www.whatscookingella.com/chocolate-cupcakes-with-a-chocolate-ganache.html
Pin it: http://www.pinterest.com/pin/399413060677653453/
Pin it: http://www.pinterest.com/pin/399413060677653453/
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
Here are more I have made
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