These chocolate ganache cupcakes are perfect for any occasion, and are loved by everybody. Who can resist something so dark, sweet and rich? Note this recipe makes 36 cupcakes, so ensure that you’ve got enough mouths to feed – you don’t want even one of these going to waste!
Chocolate ganache cupcakes
- 5ml (1 tsp) vanilla extract
- 5ml (1 tsp) vinegar
- 125ml (½ cup) milk
- 190g butter
- 375ml (1½ cups) sugar
- 3 large eggs
- 300g (2½ cups) cake flour, sieved
- 50g (½ cup) cocoa powder
- 7,5ml (1½ tsp) bicarbonate of soda
- 125ml (½ cup) boiling water
- 360g good quality dark chocolate, broken into pieces
- 250g butter
- 30ml (2 tbsp) golden syrup
- coffee beans, to garnish
- edible gold leaf and dust, to garnish
Preheat the oven to 180°C. Lightly grease 3 x 12-hole muffin tins and line with cupcake cases.
Combine the vanilla extract, vinegar and milk.
Beat the butter and sugar until light and creamy. Add the eggs and the milk mixture (it will curdle but this is not a problem). Stir in the flour.
Dissolve the cocoa in a little hot water and add it to the mixture. Dissolve the bicarbonate of soda in the boiling water and add it to the mixture (it will froth up).
Spoon the mixture into the cupcake cases and bake for 15 minutes.
For the ganache, combine all the ingredients and melt in a double boiler. Allow to cool before gently whisking to combine. Cool until it reaches a smooth consistency.
Place the cupcakes on a serving platter and gently top with the ganache. Place a coffee bean on each cupcake and sprinkle with gold leaf and gold dust.