Chocolate Overload Cupcakes

DSC_2280aRECIPE: This is the second time I’ve made this recipe, and I was keen to experiment with the method to see if I could improve it. The first time I made it I followed the recipe and the cake turned out a bit grainy and dry. I didn’t adjust the quantities of ingredients this time, but instead of mixing all the dry then adding all the wet in one go, I used the more traditional method of creaming the butter and sugar first. I then added the egg and vanilla and the remaining wet ingredients before blending in the dry. I didn’t cream it for long, as I didn’t want to incorporate too much air and end up with a cake that was too fluffy and unable to carry the weight of the frosting. The outcome was a much better textured cake. I always use patty pan cake tins rather than muffin tins because in my experience a smaller cake is much more appealing to people. In the smaller size you will get 24 cupcakes. The recipe has US measurements that I had to convert to grams.

COMPONENTS: I adjusted the method for the cake, but didn’t change anything else. The ganache is straightforward but you are likely to have some left over. Either halve the recipe, or save spare ganache for other recipes (there’s lots of ways to use it) or as a chocolate topping for ice cream that sets in a firm shell. You will note that the chocolate frosting uses shortening as well as butter. I noted this as a benefit in a previous post about gingerbread cupcakes as it helps to stabilise the frosting. You’ll also have spare frosting, unless you like to pile it as high as your cake. I prefer more cake than frosting, and don’t forget there’s ganache as well, so it’s already quite sweet!

ASSEMBLY: I cooled the cakes to room temperature, cut out their tops then added a teaspoonful of warm ganache to each. I put them in a fridge to set the ganache before adding the frosting, which would melt otherwise. The other time I made these cupcakes, I added a malteser to the frosting as a topper, which added a nice bit of crunch. Chocolate sprinkles or some form of tempered chocolate would be good too.

IMPRESSION: Great recipe, especially with the more traditional method for the cake that I described above. Went down a treat at work!

Recipe from Life Love and Sugar by Lindsay

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