Vanilla Cupcakes with Chocolate Ganache Frosting

It’s been a bit rainy here in Bude the last couple of days so I decided to do some baking. Cupcakes are my go to recipe for easy, comfort food as I can whip some up in a few minutes after dinner. I decided to jazz up my favourite recipe with a rich chocolate ganache. I’ve had some disasters before, where my ganache has been too runny due to my own impatience, so it’s important to properly chill the mixture until it firms up if you want to use it for piping or layering cakes.

This recipe is very versatile and can be adapted according to your own tastes. You could make chocolate cupcakes by replacing 50g of the flour with cocoa powder. I’d recommend using a very good quality dark chocolate for the ganache such as our Dark Chocolate Bar, you could even use a flavoured chocolate (such as our dark chocolate bar with orange) for a tasty twist!

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Cupcakes (makes 15)

125g Butter

125g Caster Sugar

2 Eggs

1 tsp Vanilla Extract

125g Self Raising Flour

2 tbsp Milk

Chocolate Ganache Frosting

300g Good quality dark chocolate

300ml Whipping Cream

Preheat oven to 200C/Gas mark 6, prepare cup cake cases

Cream together butter and sugar until light and fluffy, beat in eggs and vanilla extract.

Add flour and milk and stir until combined.

Pour into cupcake cases and bake on centre shelf of oven for 10-12 minutes or until golden, and springy to the touch. Leave to cool completely on a wire rack.

For the ganache, heat the cream until almost boiling (keep an eye on it and be careful not to let the cream boil!), pour the hot cream over your chocolate and leave it to melt in for a minute.

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Stir the cream/chocolate mixture until the chocolate is completely melted and the mixture is fully combined. Put this in the fridge for an hour (or if you’re impatient like me then pop it in the freezer for 20 minutes). Once the ganache has firmed up a bit whisk it with an electric whisk or by hand until it thickens up- if the mixture isn’t thickening then put it back in the fridge for another 10 minutes.

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Pour the mix into a piping bag fitted with a star nozzle and pipe onto your cupcakes starting at the outside and swirling into the centre to form a peak.step 5

Store your cakes in an airtight container, in a cool place (not the fridge). Eat within 1 week.

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