This recipe is completely fool proof, I actually lost my train of thought (a common problem) and added everything in a completely muddled order and they seem to have turned out okay... So yes fool proof, anyone can and everyone should make them! They always go down a treat with chocoholics, not so much with dieters though...I don’t understand why as they’re so healthy...I’m sure I read somewhere that dark chocolate is good for you, so treat these as a healthy snack. Ok maybe not but make them anyway!
Ingredients:
Cupcakes:
200g dark chocolate, chopped
150g unsalted butter
185g/1½ cups plain flour
1tsp (heaped) baking powder
30g/ ¼ cup cocoa powder
285g/1¼ cups caster sugar
2 eggs lightly beaten
185ml/¾ cup warm water
Chocolate Ganache
200g dark chocolate, chopped
160ml/½ cup whipping cream
Topping
400ml whipping cream, whipped
Method
Preheat your oven to 170°c/Gas mark 3
Combine the cocoa powder, baking powder and flour in a large bowl and set aside.
Place chocolate and butter in a medium sized heat proof bowl over a pan of simmering water, stir until melted.
Once the chocolate and butter are melted add the sugar, beaten eggs and warm water to the mix and whisk to combine.
Add the wet ingredients to the dry ingredients and mix well. Once combined, divide the mixture evenly between the cases and bake for 20 minutes. When the time is up insert a toothpick or a skewer into the cake; if it is clean the cakes are done, if not put them back in the oven for 5 minutes and check again. Once the cakes are cooked leave them to cool in their pans for 5 or 10 minutes before transferring them onto a wire rack.
Whilst the cakes are cooling make the ganache. Place chocolate in a heat proof bowl and the cream in a saucepan. Bring the cream to the boil, stirring frequently, and once boiled pour it over the chocolate. Leave the warm cream and chocolate mixture to sit for 2 minutes, then take a whisk and beat until fully combined. Leave the ganache mixture at room temperature and allow to set, it will look quite runny at first but don’t worry it will thicken.
Now the cakes are cool, take a small sharp knife and make a circular incision in the middle of the cake about an inch wide pointing the knife at an angle towards the centre of the cake. Once you’ve completed the circle you can pull the centre out and you should have a little piece of cone-shaped sponge. Now cut the tips off all of these leaving just the top which will go on to work as a plug. Fill the gap in the cake with the ganache and place the plug on the top.
Top the cakes with whipped cream and mini marshmallows then indulge in a chocolate feast.
Cupcakes:
200g dark chocolate, chopped
150g unsalted butter
185g/1½ cups plain flour
1tsp (heaped) baking powder
30g/ ¼ cup cocoa powder
285g/1¼ cups caster sugar
2 eggs lightly beaten
185ml/¾ cup warm water
Chocolate Ganache
200g dark chocolate, chopped
160ml/½ cup whipping cream
Topping
400ml whipping cream, whipped
Method
Preheat your oven to 170°c/Gas mark 3
Combine the cocoa powder, baking powder and flour in a large bowl and set aside.
Place chocolate and butter in a medium sized heat proof bowl over a pan of simmering water, stir until melted.
Once the chocolate and butter are melted add the sugar, beaten eggs and warm water to the mix and whisk to combine.
Add the wet ingredients to the dry ingredients and mix well. Once combined, divide the mixture evenly between the cases and bake for 20 minutes. When the time is up insert a toothpick or a skewer into the cake; if it is clean the cakes are done, if not put them back in the oven for 5 minutes and check again. Once the cakes are cooked leave them to cool in their pans for 5 or 10 minutes before transferring them onto a wire rack.
Whilst the cakes are cooling make the ganache. Place chocolate in a heat proof bowl and the cream in a saucepan. Bring the cream to the boil, stirring frequently, and once boiled pour it over the chocolate. Leave the warm cream and chocolate mixture to sit for 2 minutes, then take a whisk and beat until fully combined. Leave the ganache mixture at room temperature and allow to set, it will look quite runny at first but don’t worry it will thicken.
Now the cakes are cool, take a small sharp knife and make a circular incision in the middle of the cake about an inch wide pointing the knife at an angle towards the centre of the cake. Once you’ve completed the circle you can pull the centre out and you should have a little piece of cone-shaped sponge. Now cut the tips off all of these leaving just the top which will go on to work as a plug. Fill the gap in the cake with the ganache and place the plug on the top.
Top the cakes with whipped cream and mini marshmallows then indulge in a chocolate feast.
Enjoy! x
Wow thank you Fledging, just discovered your blog these were amazing. Looking forward to your next entry!
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