CHOCOLATE CUPCAKES

Makes 12 foiled cupcakes 

These chocolate cupcakes are wonderfully rich, moist and decadent.  Filled with salted caramel and topped with chocolate ganache buttercream. Decorate with your favourite chocolate treat or fresh berries. 

INGREDIENTS

125g plain flour

35g cocoa powder

1tsp bicarbonate of soda

½ tsp baking powder

½ tsp salt

120ml buttermilk

100g golden caster sugar

100g soft brown sugar

80ml sunflower oil

1 large egg

1tsp vanilla extract

1 shot espresso topped up to 120ml with boiling water (or 1 heaped tsp coffee granules with boiling water)

METHOD

1. Preheat the oven to 170C fan and place 12 foiled cupcake liners in a cupcake tin.
2. Sieve all the dry ingredients together in a large bowl.
3. In a separate bowl combine the buttermilk, sunflower oil, egg, vanilla and coffee.
4. Stir the wet ingredients into the dry ingredients using a hand balloon whisk to a smooth batter. 
5. Transfer the batter to a jug and pour the batter into each cupcake case – 3/4 full
6. Bake in the oven for 20-25 minutes until risen and set.
7. Remove from the oven and allow to cool in the tins for 5 minutes before transferring to a wire rack to cool. 
8. When you are ready to fill and frost, core out the center of each cupcake, fill with salted caramel , replace the cake plug, and frost with chocolate ganache buttercream. 

TOP TIP -  the cupcakes will rise up beautifully then settle to flat once cooled for a deliciously fudge like texture. 

SALTED CARAMEL

50g caster sugar

100ml water

150ml double cream 

Pinch sea salt

2tsp vanilla extract

15g unsalted butter

1. Place the water and sugar in a large non-stick frying pan and heat on medium high without stirring, until the sugar has dissolved, the rapid bubbles slow to larger stickier amber coloured bubbles. 
2. Lower the heat to medium and add half the cream, stirring all the time.  The caramel will bubble. Add the vanilla extract.  Heat for 2 minutes, then add the remainder of the cream and butter.
3. Bring the heat back up to medium high and continue to heat until the caramel bubbles, clears and thickens. Remove from the heat, pour into a large jug.  Allow to cool then stir in the salt and adjust to taste. 

TOP TIP - the salted caramel will continue to thicken as it cools. 

Store in a sealed jar in the refrigerator for up to 2 weeks.  Spoon directly into cupcakes as a filling or stir into Mascarpone cream cheese frosting or buttercream as a delicious frosting. 

BUTTERCREAM

Buttercream made with butter and icing or powdered sugar is extremely stable at room temperature, safe and simple.  it is sweet and creamy, lends itself well to being flavoured, whether with salted caramel, chocolate ganache or vanilla. 

100g softened unsalted butter

200g icing (powdered) sugar – *golden icing sugar if available 

1tbsp vanilla bean paste or extract

1-2tbsp double cream to soften if necessary

Beat the butter, vanilla and powdered sugar together until pale and light.  Add enough milk or double cream to soften.  

*Golden icing sugar is unrefined - which means it is more golden caramel in colour and flavour.  Perfect for caramelised or chocolate based buttercreams. It adds a wonderful depth of caramelised flavour to your buttercream rather than just sweetness. 

CHOCOLATE GANACHE 

100ml double cream

100g dark chocolate broken into pieces (62-70% cocoa solids)

20g unsalted butter

20g golden syrup 

1. Place the chocolate in a clean bowl.  
2. Place the cream and golden syrup together in a small pan and heat until it comes just to the boil, stirring all the time. 
3. Remove from the heat and pour over the chocolate.  Allow to sit for one minute, then stir with a silicon spatula spoon until fully melted.  Add the softened butter and continue to beat until thickened, smooth and shiny. 
4. Allow to cool then beat into the buttercream until smooth and chocolatey.  Fill a piping bag with your favourite nozzle and hand decorate your cupcakes.  Decorate with fresh berries or your favourite chocolate treats. 

TOP TIP – the intensity is personal preference, so add more or less ganache to your buttercream to taste.   Refrigerate any remaining chocolate ganache until firm, and carefully shape and toss teaspoon amounts in cocoa butter for your own homemade chocolate truffle decorations. 

These cupcakes will keep for up to 3 days at room temperature (best eaten on the day if topped with fresh fruit).

Recipe adapted from a selection in my book - Everyday Bakes to Showstopper Cakes