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