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Rich chocolate cupcakes

 
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Photographer: John Paul Urizar. Stylist: Yael Grinham
Photographer: John Paul Urizar. Stylist: Yael Grinham

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Rich chocolate cupcakes
INGREDIENTS

¾ cup (75g) cocoa powder
¾ cup (180ml) boiling water
250g butter, softened
2¼ cups (500g) caster sugar
1 teaspoon vanilla extract
4 eggs
2 cups (300g) self-raising flour
½ cup (75g) plain flour
½ teaspoon bicarbonate of soda
300ml buttermilk
silver leaf, optional, for decorating

chocolate ganache
150g dark cooking chocolate (63% cocoa), chopped
100g milk cooking chocolate, chopped
90g butter, chopped
METHOD

Preheat the oven to 160°C (140°C fan-forced). Line 3 x 12-hole muffin pans (1/3-cup/80ml capacity) with 30 paper cases.

Whisk the cocoa and boiling water in a large heatproof bowl until smooth; allow to cool.

Beat the butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer the mixture to a large bowl.

Stir in combined sifted flours and soda, and buttermilk in two batches until well combined. Stir in cocoa mixture; mix well. Divide mixture among paper cases and bake for about 25 minutes or until cooked when tested. Cool cupcakes on wire racks.

chocolate ganache: Place both chocolates and butter in a large heatproof bowl; stir over a pan of simmering water until the chocolate and butter melts and mixture is smooth. Stand until thickened and a spreadable consistency, stirring occasionally.

Spread cupcakes with Chocolate Ganache. Top each cupcake with a little silver leaf, if desired.
 
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