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Chocolate fudge cupcakes
Makes 18 Cakes, Bread and Pastries
For the chocolate cake
- 250g unsalted butter, chopped
- 300g dark chocolate, chopped
- 2tbsp cocoa powder, sifted
- 125ml milk
- 6 eggs
- 220g caster sugar
- 85g brown sugar
- 150g plain flour, sifted
Whipped dark chocolate ganache
- 430ml single cream
- 600g dark chocolate, grated or finely chopped
Method
Place the butter and chocolate in a medium saucepan over a low heat and stir until melted and smooth. Stir in the cocoa powder and milk, then set aside to cool slightly.
Whisk the eggs and both sugars in an electric mixer on high speed for 12-15 minutes or until pale, thick and creamy.
Add the chocolate mixture to the egg mix and whisk, scraping down the sides of the bowl, until just combined. Reduce the speed to low, add the our and whisk until just combined.
Preheat the oven to 170C/325F/
Gas 3. Divide the cake mixture
among the tins and bake for
20-22 minutes or until set to the touch. Allow to cool in the
tins completely.
Place the cream in a small saucepan over a medium heat. Heat, stirring occasionally, until hot but not boiling.
Place the chocolate in a large bowl and add the cream, stirring once to remove any chocolate from the base of the bowl. Allow to stand for 2 minutes. Stir the chocolate ganache gently until it is just combined.
Place the ganache over a bowl of iced water. Whisk gently for 3–5 minutes or until slightly thickened. Use immediately.
Remove the cupcakes from the tins, spread with the whipped ganache and serve.
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