RECIPE: HOW TO DO CHOCOLATE CUPCAKES

These indulgent chocolate cupcakes use the all-in-one method so they’re a breeze to make. Top with generous, thick swirls of the chocolate ganache and serve to family and friends. They’re guaranteed to put smiles on faces

RECIPE CHOCOLATE CUPCAKES

Dificulty: Easy
Portion: Makes 12
Time: Hands-on time 20 min, oven time 25-30 min

Ingredients

160g unsalted butter, softened
160g golden caster sugar
3 medium free-range eggs, beaten
160g self-raising flour
2 tsp vanilla bean paste or extract
40g dark cocoa powder (we used Green & Black’s)
3 tbsp milk
100g dark chocolate, roughly chopped
150ml double cream, at room temperature
12-hole muffin tin; 12 cupcake paper muffin cases (we used Dr Oetker)

Step by step preparation

Heat the oven to 170C/150C fan/gas 3 1/2. Put all the cake ingredients in a large mixing bowl. Using an electric hand mixer, beat everything together to make a thick, smooth batter (this will take about 5 minutes).
Line the muffin tin with paper cases and divide the batter equally among them. Bake for 20-25 minutes until the cake is well risen and a skewer inserted into the centre comes out clean.
For the ganache, put the chocolate in a microwaveable bowl, cover with cling film then heat on the lowest setting for a minute at a time, stirring after each minute until melted. Let stand for 5 minutes then use a balloon whisk to slowly beat in the cream a little at a time. When a thick glossy ganache forms, use a small palette knife to spread the ganache onto the cupcakes. Chill in the fridge (cover once the ganache has set) or leave at room temperature if you are eating straightaway. They are best eaten at room temp, so take them out of the fridge an hour before eating.

RECIPE: HOW TO DO CHOCOLATE CUPCAKES

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