My mum brought me supplies of cocoa and baking powder last weekend, yay! So yesterday I took the opportunity to use them in some chocolate cupcakes! The recipe is adapted from the Hummingbird bakery, one that my friend often uses so I knew it should be good, and best of all it doesn’t involve creaming (I haven’t got an electric whisk and and generally too lazy to cream by hand)! For the icing I made chocolate ganache (which I hadn’t ever tried before), but rather than using cream I used milk and butter, an idea I saw in one of the contributions to Nigella’s website (here), and this blog. I haven’t managed to find a muffin tray here, so I bought some silicon cupcake cases, which for some unknown reason were white, mustard yellow and moss green! I hadn’t ever used them before but they worked pretty well, I wasn’t sure whether I should grease them or not so I greased some, which made the cakes come out a bit more easily but the non-greased ones didn’t stick either.
100g plain flour
20g cocoa powder
1 1/2 teaspoons baking powder
40g soft butter or margarine
For the ganache:
100g dark chocolate
-Mix the flour, sugar, cocoa and baking powder, and rub in the butter (or mix in a food processor).
– Mix the egg and milk in a jug. Add half to the dry ingredients and beat to mix and remove all the lumps.
– Add the remaining liquid and beat well; the batter is quite liquid.
– Divide between 12 cupcake cases and bake for 15-20 minutes.
– Make the ganache: place the butter and milk in a saucepan and heat until the butter has melted and the liquid has just boiled.
– Remove from the heat and add the chocolate, breaking it into small pieces. Wait a couple of minutes for it to melt, then beat together.
– Leave to cool and thicken for 10-15 minutes before icing the cakes.