You are going to love this Chocolate Cupcake recipe straight out of the repertoire of the queen of bake Mary Berry. As an additional indulgence and to make these little gems even more chocolatey I found a tip from Brown Eyed Baker that gives them that extra edge, follow the tip below. (This is an optional extra, you can skip this part of the recipe and method if you so choose.)
Cupcakes with Chocolate GanacheCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Medium
A Chocolate Cupcake that lives up to its name in pure chocolate indulgence
For the Cupcake
40 g Cocoa Powder
4 tbsp Boiling Water
175 g Butter softened
165 g Golden Castor Sugar
3 Large Eggs
115 g All-purpose Flour *see notes
1 tsp Baking Powder
For The Chocolate Cupcake Frosting
60 g Butter Softened
250 g Icing Sugar
30 g Cocoa Powder
3 Tbsp Milk
For the Ganache *see notes
56 g Dark Chocolate Chips 54%-75%
60 ml Heavy Cream
1 tbsp Icing Sugar
- For the Ganache(Optional) if you do not want to add the Ganache filling, Skip these steps.
- Place the Chocolate Chips and sugar in a bowl, and heat the cream over a low heat until just below boiling point (Do not let the cream boil).
- Pour the hot cream over the chocolate and sugar and let it stand for 1-2 minutes.
- Gently stir the chocolate and cream until it has completely combined into a smooth creamy solution
- Let the Ganache cool to room temperature and then place a cling film cover so that it sits on top of the Ganache and place in the fridge to cool off completely. About 20 minutes
- Once cooled remove the clingfilm and let it stand while you make the cakes.
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cupcake cases.
- Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste
- Add the softened butter and golden caster sugar, (You may want to use an electric beater here) beat until light and fluffy in texture.
- Whisk the eggs, and slowly add to the butter mixture, scraping down the sides of the bowl at intervals.
- Gently fold in the flour and a pinch of salt until just combined, Do Not Over Mix
- Spoon the mixture into the cupcake cases
- (Place one slightly rounded teaspoon of ganache filling on top of each cupcake.)
- Bake for about 12-15 minutes
- They should feel firm to the touch and bounce back when pressed on top.
- Leave to cool completely on a wire rack.
- For The Buttercream
- Make sure the butter is nice and soft(not melted) and add the icing sugar and Cocoa Powder
- Combine all the ingredients by hand first to avoid a face full of icing sugar, then beat together until smooth. Now beat in the milk to the required consistency.
- The buttercream is now ready to either pipe or spoon onto your cooled cupcakes.
- If you prefer to use Ganache as a Frosting here is the Recipe
- Top Tips
- *Don’t have the Ganache to cold that it is thick and dense, you need it soft enough to sit on top of the cake mixture before goinginto the oven.
- **If you are going to add Ganache to the cakes, then you may well be better using Bread Flour , which will help to keep the mixture more stable and less likely for the Ganache to sink to the bottom.
Adapted From Mary Berry/ Brown Eyed Baker