|LINE YOUR MUFFIN TIN WITH CUPCAKE CASES|
RICH MUD CHOCOLATE CUPCAKE RECIPE
For The Cupcakes…
▪ 4 ounces cake flour
▪ 4 ounces super fine sugar
▪ 8 ounces unsalted butter
▪ 8 ounces dark semisweet chocolate
▪ 4 large lightly beaten eggs
▪ ½ teaspoon baking powder
▪ 1 tablespoon rum (optional)
For The Chocolate Ganache Icing…
▪ 12 ounces semisweet dark chocolate
▪ ¾ cup heavy cream
Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins.Place the butter and chocolate into a double boiler and stir until melted, then set aside.
|ALL THE INGREDIENTS|
|CHOCOLATE AND BUTTER|
|MELT THE CHOCOLATE AND BUTTER|
mixer on slow until thick and well blended, then fold in the flour and baking powder.Slowly add the chocolate and butter mixture and mix until well combined then spoon batter into cases until they are approx half full and then place in the middle rack in your preheated oven.
Bake for approx 20 to 22 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make ganache, chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil. Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy & smooth.
Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.Fill a piping bag with the remaining ganache and pipe a large rosette in the center of each cupcake.
Refrigerate cupcakes until the ganache has set.
|FOLD IN FLOUR N BKG PWDR|
|BEAT THE SUGAR AND EGGS|
|FILL THE CUPCAKE LINERS HALF|
|CUPCAKES AFTER BAKING.SET TO COOL|
NOW BRUSH A GOOD AMOUNT OF FROSTING ON CUPCAKE
A LOVELY TIP:WHEN THE CUPCAKES COOLED,I USED AN APPLE CORER AND MADE A WELL IN THE CENTRE WHICH I FILLED WITH FROSTING TOO.IT RESULTED IN A VERY NICE AND CHOCOLATY LIQUID CENTRE!