Chocolate icing Cupcakes
Ingredients
- 25 g cocoa powder unsweetened
- 60 ml water boiling
- 85 g butter at room temperature
- 165 g caster Sugar
- 1 large egg
- 100 g flour
- 25 g cornflour
- ½ tsp bread soda
- 100 ml buttermilk or natural plain yogurt
- ½ tsp vanilla extract
For the ganache
- 100 g dark chocolate
- 60 g milk chocolate
- 60 g butter
- 100 ml cream
Method
- Preheat the oven to 160C/325F/Gas Mark 4.
- Preheat oven to 160 ° C/325F/Gas Mark 4. Line a cupcake baking tray with cupcake baking papers.
- In a small bowl, whisk the cocoa powder with a little boiling water and set aside.
- In a second bowl, cream the butter and sugar until creamy and pale. Add the egg and vanilla extract. Stir to combine. Sift in the flour, cornflour and breadsoda .
- Add then the buttermilk and cocoa mixture.
- Divide the batter between the cupcake cases and bake in a preheated oven for 20-25 minutes , until a skewer comes out clean when inserted in the center of a cupcake. Remove from the tray and leave to cool on a rack .
- Meanwhile, prepare the topping.
- Melt the dark and milk chocolate with the butter in a bowl over simmering water. Stir occasionally. Remove from heat when the consistency is smooth, stir a little. The ganache should thicken slightly.
- Separate the mixture in 2 bowls.
- Add 100ml of cream to one of the bowl, stir to combine and leave to cool.
- Drizzle the cooled cupcakes with the chocolate and butter ganache and leave to set for 20 minutes.
- When the chocolate and cream mixture is cooled but still runny, whisk until thickened and should resemble a whipped chocolate cream texture. Place in a piping bag fittied with a star nozzle and pipe on top of the first chocolate toping.
- Leave to set for a few or eat it straight away!
