This has to be the my absolute favourite chocolate cupcake recipe, and happens to be my most request cupcake too. I have gone back and forth trying different chocolate cupcake recipes. Reason I fell out with most recipes was I was searching for one with an intense chocolate flavour, but still light, moist but not dense like a brownie
How to get the dark almost black colour
It’s in the brand of cocoa powder! I find Cadburys cocoa powder will not give this intense colour. My personal favourite of the fairtrade varieties is the Green and Blacks Cocoa Powder
Other brands i’ve tried and will give intense colour are:
- Morrisons own cocoa powder
- Marks and Spencers
- Tescos own
- Asdas own
- Waitrose own but seems to have been discontinued as I’ve not seen it in store for a while
- 115g plain flour
- 200g golden caster sugar
- 40g cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon bicarbonate of soda
- 1/4 teaspoon sea salt
- 120ml buttermilk
- 4 tablespoons (60ml) vegetable oil
- 1 large egg
- 120ml freshly brewed coffee
- Preheat oven to 150°C Fan/ 170°C Conventional
- Sift flour together with salt, baking powder, bicarbonate of soda and cocoa powder into stand mixer bowl. Add sugar and mix well (I use my stand mixer with paddle attachment for this.
- In a separate bowl mix together the buttermilk, egg and vegetable oil. Pour into dry ingredients and mix well on low speed.
- Add the hot coffee to batter keeping the mixer speed on low. It will be quite a runny batter (almost like the consistency of double cream) but don’t despair
- Pour into into prepared muffin pans and bake for around 25 minutes/ until skewer comes out clean
Do you ever go to the store to buy an item and come back with all sorts of items excluding the one thing you went for in the first place?
Or no matter how thorough you are about writing a shopping list there is always a vital item which you almost always seem to forget?
Mine has to be fresh cream for making chocolate ganache! I couldn’t tell you how many times I’ve been caught out but never seem to learn my lesson.
This recipe was developed out of desperation. My husband was away, kids were on bed (10pm) and there was no way I could pop out to buy some. I was going to have to attempt using just what I had, which was just milk and chocolate. I guess as the saying goes necessity is the master of all invention
Since I started covering my cakes using ganache before fondant (sugarpaste) I have not looked back. It helps give the most amazing and flawless finish to cakes, makes getting sharp edges easier and best of all it is utterly delicious
I’m going to share the white chocolate ganache recipe today, and the dark in an upcoming post.
You will need: 5 parts white chocolate to 1 part milk, for example 1kg (1000g) of chocolate to 200g of milk (I weigh the milk too, but there’s not a huge difference if you chose to use a fluid measuring jug)
Place the chocolate (broken into squares if not using callets/ buttons) into a microwavable bowl. Add milk and microwave on full power for 20- 30 second blasts. Mix after each blast and take care not to burn the chocolate
The it should be spreadable consistency, more like cream cheese.
A great video tutorial on how to obtain sharp edges, and recipe for ganache using cream is this one by Michelle of Inspired by Michelle Designs
Do you prefer ganache or buttercream for crumb coating your cakes?