Are you ready to bake yourself the most delicious chocolate cupcakes? Of course you are!
I baked these especially for my dad on father's day and seeing as his favourite chocolate is cherry ripe, I used that as my inspiration for these cupcakes! They turned out AMAZING, if I do say so myself!
Ready to bake!
For the chocolate mud cakes you will need: 125g butter, chopped coarsely. 80g milk chocolate, chopped coarsely. 1 cup (220g) caster sugar, 1/2 cup (125ml) milk, 1/2 cup (75g) plain flour, 1/2 cup (75g) self-raising flour, 1 egg, 2 cherry ripe chocolate bars (chopped coarsely).
Fresh out of the oven!
Method: 1) Preheat oven to 170°C/150°C fan-forced. Line 12 hole muffin pan with paper cases. 2) Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3) Whisk sifted flours into chocolate mixture, then egg. Add chopped cherry ripe chocolate bars. 4) Drop 1/4 cup of mixture into cases. Bake about 30 minutes. Stand cakes 5 minutes before placing on wire wrack to cool.
For the whipped ganache you will need: 1/2 cup (125ml) cream, 200g milk chocolate (chopped coarsely), treat size cherry ripe chocolate bars to decorate. This will make enough for one cup. I made three cups for these cupcakes.
Method: 1) Bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth.
2) Beat the cooled mixture in a small bowl with an electric mixer and pipe onto cakes. 3) Decorate with cherry ripe chocolate.
Boy was that ganache hard to pipe! I tried my best, I think it's just going to take some practise but at least they taste damn good!
So there you go, stop drooling and go make some! You won't be disappointed!