February 20, 2012 in Uncategorized
A good friend of mine found this recipe for me on http://blog.getaway.co.za/food/ultimate-chocolate-cupcakes/, for these “The ultimate chocolate cupcakes” but no true cupcake conniseur will believe that claim without getting the recipe to prove itself. At first glance, I saw nothing unusual about the cupcake recipe itself aside from adding alcohol to the ganache and the line at the liquor store on Saturday morning made me decide to make another plan. I was not going wait in line for one small bottle of rum. The amarula in my fridge would just have to do.
My first issue with the recipe was that they only want 1 tablespoon of milk for 300g dry ingredients. That just doesn’t work! I also decided up from that I wanted to flavour the cupcake rather than the ganache so instead of using the milk, I used about 125ml of amarula instead. The way to get a light, fluffy cupcake is to make sure that the batter is loose enough to plop off the spoon. Thick batter makes a dry, heavy cupcake.
- 100g Caster Sugar
- 100g Butter / baking margarine , softened
- 100g Self raising flour
- 1/2 tsp Baking Powder
- 1 tbsp Milk (I used 125ml Amarula instead)
- 2 Large Free range Eggs
- 2 tbsp Cocoa powder
Preheat oven to 190 °C. Mix everything together in a bowl with hand mixer until light and creamy. Scoop into cupcake cases and bake for about 15 – 20 minutes until risen and firm to the touch. I also lowered the oven temperature to 180 so that the cupcake stays moist.
White chocolate ganache
- 100 g Cadbury Dream chocolate
- 3 tbsp fresh cream
Heat the cream in glass bowl in the microwave (about 30 sec) or on stove reaches boiling point. Break chocolate into blocks and place in bowl with hot cream. Allow to sit for about 2 minutes before stirring to help chocolate melt into the cream. Continue mixing until you have a smooth ganache. You may have to put bowl back in the microwave for another 15 seconds if the chocolate isn’t melting properly.
Once cupcakes have cooled top them with the ganache. You need to work pretty quickly before the ganache starts to set and becomes difficult to work with.
Once you have topped all the cupcakes place the remaining ganache in the fridge for about an hour or two to cool down.
Dark chocolate truffles
- 100g dark chocolate
- 2tbsp cream
- Cocoa for dusting truffles
- Heat the cream in glass bowl in the microwave (about 30 sec) or on stove reaches boiling point. Break chocolate into blocks and place in bowl with hot cream. Allow to sit for about 2 minutes before stirring to help chocolate melt into the cream. Continue mixing until you have a smooth ganache. You may have to put bowl back in the microwave for another 15 seconds if the chocolate isn’t melting properly. Allow to cool.
- Once ganche is thick, place small spoonfuls onto plate covered with clingwrap and place in fridge again. After about 30 minutes, remove from fridge and sift about 2 tbsp cocoa over. Lift up all 4 corners of the clingwrap and gently shake to coat truffles. Open the plastic and gently roll truffles into balls. Place back in plastic wrap again and gently shake again for final coating with leftover cocoa in the plasticwrap. This is a messy job and your hands will be covered in chocolate and cocoa.
Now place your chocolate rum truffles on top of your cupcakes and serve.
This recipe was tweaked to death so if you want to try the original recipe of Chocolate Rum cupcakes, please use the link I placed at the top of this post – I would still recommend you use your discretion with the milk and use a lot more than suggested. So, was this “The ultimate chocolate cupcake”? Mmm…it was nice but I wouldn’t go as far as calling it “The ultimate”…