RICH MUD CHOCOLATE CUPCAKE WITH CHOC GANACHE FROSTING

CHOCOLATE CUPCAKES

LINE YOUR MUFFIN TIN WITH CUPCAKE CASES

HI!!!!!!! FOR ALL OF YOU WHO ENJOY CUPCAKES,I HAVE A SUPER CHOCOLATE CUPCAKE RECIPE.AS WE ALL KNOW CUPCAKES HAVE TAKEN OVER THIS WORLD AND LEFT ALL OTHER DESSERTS FAR BEHIND.I THINK THE SIMPLE IDEA WAS BASICALLY PEOPLE WERE REALLY EXCITED ABOUT THE FACT THAT THEY COULD FULFILL THEIR SWEET CRAVING WITHOUT HAVING SOMETHING TOO BIG..ALSO THEY COULD HAVE ENOUGH VARIETY TO TRY DIFFERENT CAKES WITHOUT HAVING TO PICK UP THE WHOLE THING......SO CUPCAKES CAME IN AND THEN MINI CUPCAKES AND BEFORE YOU KNEW IT,EVERY BAKERY IN LONDON WAS PACKED WITH CUPCAKES....CUPCAKE MANIA WAS ALL OVER.WELL,I TRIED TO DWELL IN THIS AMAZING WHIRLWIND OF CUPCAKES AND MAKE SOME OF MY OWN. I FOUND A LOVELY RECIPE FOR CHOCOLATE CUPCAKES AND IT REALLY CAME OUT GOOD. IM PUTTING UP THE RECIPE AS WELL AS A TIP OR TWO.......ENJOY...CHECK OUT THE STEP BY STEP LINK AND A MORE ORGANISED VERSION OF THIS RECIPE ON "Recipes for Foodies"........HERE GOES THE RECIPE

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

Method:
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

In another bowl beat the sugar and eggs with a mixer




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!