I have made these cupcakes so many times and not once have I taken a photo of them so that I could share them with you guys. I’m not quite sure how that’s happened but this time- for my mum’s birthday, I was determined. The recipe is adapted from The Great British Book of Baking (never one to steal a recipe without a proper credit!) and they really are the best around! I’m pretty fussy about cupcakes. I like them to be light as a feather, moist and most importantly super tasty.
These were made to take with to a picnic with my family to celebrate my mum’s birthday. Now, there are two things I am very thankful for.
No.1. That I spoke to my sister the night before to discuss arrangements as I was planning on making a Victoria Sponge cake and she had already made one, and
No.2. That I took photos of the cupcakes at home and not just at the picnic as planned. The reason? Because neither the fairy cakes nor the Victoria Sponge cake made the 30 minute car journey unscathed. The Victoria sponge went it’s own way in the container and the cupcakes did a bit of a dance and landed on each other. Chocolate gloop everywhere!
Did it matter? Not one little bit. All were devoured (including the banana cake and bread pudding that mum made too).
Chocolate ganache cupcakes
(makes 18 cupcakes)
350g soft butter
350g caster sugar
300g self raising flour
40g cocoa powder
1 tsp baking powder
4 tablespoons milk
For the Ganache topping
200g dark chocolate- broken into small pieces
200g crème fraise (or you can use whipping or double cream)
How to make Chocolate Ganache cupcakes
- Heat your oven to 180 ºC. Line a cupcake tray with cases.
- Mix the butter and the sugar together until well blended (for about 2-3 minutes)
- Add the eggs slowly
- In a separate bowl sieve the flour, cocoa and baking powder. Stir it all together then mix into the butter and sugar mix.
- Add the milk slowly and blend.
- Spoon the cake mix into the cases till they’re ¾ full. Bake in the oven for 15-20 minutes or until they bounce back when pressed lightly with a finger.
- Leave the cakes in the tin for 3-4 minutes then remove from the tin and cool completely on a cooling tray.
- While they are cooling place the crème fraise in a bain marie (glass bowl set above a pan of boiling water) until it is hot, then remove from the heat.
- Place the chocolate in the crème fraise and stir continuously until all the chocolate has melted.
- Pour the chocolate ganache over the cupcakes till the cake is completely covered. I found that popping the cakes back into the cooled cake tin helped keep the shape. Add any decoration (we used flowers- see them here) before the ganache sets then leave them to set overnight.