Easy Peasy Cocoa Cupcake

  • Cupcake Ingredients
  • 100g flour
  • 15g Artisan cocoa powder
  • 140g sugar
  • 40g salted butter at room temperature
  • teaspoon baking powder
  • 120ml milk
  • 1 egg
  • Ganache Ingredients
  • 100ml cream
  • 50g honey
  • 160g Artisan dark chocolate
  • 40g salted butter at room temperature
Cupcake Instrutions
  1. Preheat oven to 170°C
  2. Sift all the dry ingredients together
  3. Mix butter in until the mix is homogeneous and crumbly
  4. Whisk together the egg and milk and add to the dry mix
  5. Line a muffin tin with paper cases (if you don't have a muffin tin, just use several stacked cases for 1 cupcake)
  6. Pour the mix until 2/3 of the case
  7. Bake for 20 minutes (until they spring to the touch and skewer comes out clean)
  8. Take out of the oven and the muffin tin, allow to cool
Ganache Instructions
  1. Chop chocolate into small bits
  2. Heat cream and honey to almost boiling
  3. Pour hot cream mix onto the chocolate slowly mixing in small circles from the center (like you would with a mayonnaise)
  4. Add diced butter at room temperature
  5. The ganache should be silky and shiny
  6. You can use as it to coat or let it cool and set
  7. Once cold and set, whip it in a food processor and pipe this light intense flully ganache on the cupcakes

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