Dessert Recipe Dark chocolate cupcakes

Dessert Recipe Dark chocolate cupcakes

Ingredients:

• 125g butter, chopped


• 3/4 cup (185ml) water


• 1 cup (200g) brown sugar


• 100g Cadbury dark chocolate baking block, coarsely chopped


• 1/2 cup (75g) plain flour


• 1/2 cup (75g) self-raising flour


• 1/4 cup (40g) Cadbury Bournville cocoa


• 1/4 cup (30g) almond meal


• 1 egg, lightly whisked


• 100g Cadbury dark chocolate melts

Chocolate ganache

• 200g Cadbury dark melts


• 1/3 cup (80ml) thickened cream


• 20g butter

Instructions:

1. Preheat oven to 160°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.


2. Combine the butter, water, sugar and chocolate in a medium saucepan over low heat. Cook, stirring, for 3-5 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside to cool slightly.


3. Sift the combined flours and cocoa over the chocolate mixture. Add the almond meal and use a balloon whisk to stir until combined. Add the egg and stir to combine. Pour evenly among the lined pans. Bake in preheated oven for 30-35 minutes or until cooked through. Remove from oven and set aside to cool completely.


4. To make the chocolate ganache, combine the chocolate melts, cream and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Place in the fridge for 30 minutes or until ganache thickens and is spreadable.


5. Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Spread chocolate over a clean work surface or a marble board and set aside for 15 minutes or until chocolate is almost set. Run a melon baller or small teaspoon along the surface of the chocolate to create curls.


6. Use a small palet knife to spread the ganache over each cupcake. Decorate with a chocolate curl, if desired.