I am so in love with cupcakes at the moment, and these gooey, delicious, mouth-watering, yummy chocolate ones certainly don’t disappoint …
Prep time: 20 mins (est.)
Baking time: 20 mins
- 100g dark chocolate
- 1 cup (250ml) water
- 125g butter, softened
- 1 1/4 cups (255g) brown sugar
- 3 eggs
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (75) plain flour
- 1/4 cup (30g) cocoa powder
Chocolate Sour Cream Ganache
- 300g dark chocolate
- 300g sour cream
Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.
Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.
Voila! C’est fini! 🙂
This recipe first appeared in Notebook Magazine, created by Sarah Hobbs