※ Cupcake Day RSPCA (1)

Making different cakes all week to support the RSPCA  

I am making a different type of cupcake / muffin every morning.
Today's: triple chocolate cupcakes with a dark chocolate ganache.
My office smells ridiculously sweet and like a chocolate factory!


 

 

Today's recipe:

INGREDIENTS
100g dark chocolate
1 cup (250ml) water
125g butter, softened
1 1/4 cups (255g) brown sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75) plain flour
1/4 cup (30g) cocoa powder

1 Tablespoon good quality vanilla extract

Chocolate sour cream ganache
300g dark chocolate
300g sour cream


METHOD
Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.

Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.

Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.

To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.