Mud Chocolate Cupcake with Choc Ganache Frosting Recipe

 
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Mud Chocolate Cupcake with Choc Ganache Frosting
  • Chef: Divya Burman
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A sinful chocolate cupcake topped with a chocolatey frosting. An absolute delight for all the chocolate fans!

Ingredients of Mud Chocolate Cupcake with Choc Ganache Frosting

  • For the Cupcakes:
  • 4 ounces cake flour
  • 4 ounces super fine sugar
  • 8 ounces unsalted butter
  • 8 ounces dark semisweet chocolate
  • 4 large lightly beaten eggs
  • 1/2 tsp baking powder
  • 1 Tbsp rum (optional)
  • For the Chocolate Ganache Icing:
  • 12 ounces semisweet dark chocolate
  • 3/4 cup heavy cream

How to Make Mud Chocolate Cupcake with Choc Ganache Frosting

  • 1.To make the Cupcakes:
  • 2.Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins.
  • 3.Place the butter and chocolate into a double boiler and stir until melted, then set aside.
  • 4.In another bowl beat the sugar and eggs with a mixer on slow until thick and well blended, then fold in the flour and baking powder.
  • 5.Slowly add the chocolate and butter mixture and mix until well combined.
  • 6.Then spoon batter into cases until they are half full and then place in the middle rack in your pre-heated oven.
  • 7.Bake for approximately 20 to 22 minutes or until a toothpick comes out clean.
  • 8.Then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
  • 9.To make the Ganache:
  • 10.Chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil.
  • 11.Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy & smooth.
  • 12.Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.
  • 13.Fill a piping bag with the remaining ganache and pipe a large rosette in the center of each cupcake.
  • 14.Refrigerate cupcakes until the ganache has set.
  • 15.Tip: When the cupcakes have cooled, use an apple corer and make a well in the centre and fill it with the frosting too. It results in very nice and chocolatey liquid centre.
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