Chocolate cupcakes with really easy chocolate ganache

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.

Ingredients:

100g plain flour

140g sugar

20g cocoa powder

1 1/2 teaspoons baking powder

40g soft butter or margarine

120ml milk

1 egg

 

For the ganache:

100g dark chocolate

60ml milk

25g butter

– Preheat the oven to 170c.

-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.

 

 

Some approximation of brownies…

I found a recipe which doesn’t need baking powder or cocoa! If you thought I was going to be limited to pancakes for the year, think again! It’s the Hummingbird Bakery’s brownie recipe, which I found here, and though I didn’t have quite everything the recipe called for, I managed a pretty decent job (if I say it myself!). Unlike other brownie recipes I saw, which called for strange kinds of sugar – or at least, ones the average student probably doesn’t have lying around for tea-making – baking powder, nuts, cocoa, coconut oil and all sort of unlikely ingredients, this one is very simple, in terms of both ingredients and procedure. My friend’s best chocolate cake recipe is from the Hummingbird Bakery, so I knew it should be reliable, and so it turned out to be. Even if I did have to bake it in a casserole dish. And convert some of the measurements to cups in the absence of scales. (Not that I had a cup measure: I just used my mug and hoped!) It turned out well, although I probably could have left it in the oven a little longer as the centre was still very gooey; thankfully, though, I that’s how I like it best!

It felt good to be baking again – I can’t actually remember the last time I did! And as my classes so far have been fairly straightforward and not set much work, perhaps this is the year to perfect my skills and enter the Great British Bake Off… Actually I just remembered the disastrous fatless sponge…I have a long way to go…!

Ingredients:

200g dark chocolate (the only stuff I could get had ‘pepites’ in, which are crunchy bits of cocoa nib I think, but it didn’t seem to affect the finished product too much)

175g butter

325g caster sugar (or in my case, just over 1 and a half mugs full of granulated…)

130g plain flour (I used one mugful)

3 eggs (I whisked them slightly before I added them)

100g white chocolate, roughly chopped, or white chocolate chips (this isn’t in the original recipe but, well, you can never have too much chocolate, right?!)

23 x 33 x 5cm baking tin, or in my case an oval casserole dish, approx. 23 x 28 cm at the widest points, greased and lined.

– Preheat the oven to 170c

– Break the chocolate into pieces and chop the butter into chunks. Place both in a mixing bowl and melt, either in the microwave or over a pan of simmering water.

– Add the sugar and stir until all combined.

– Add the flour and stir to combine.

– Add the eggs and mix to combine thoroughly, then stir in the white chocolate; avoid mixing too much otherwise it will melt.

– Pour into the tin (or casserole dish!) and bake for 30-35 minutes (if you have a baking tin; mine took 40-45 mins and as I said was still soggy in the middle).

– Leave in the tin to cool before cutting.