Double Chocolate Cupcakes with Ganache
Super moist double chocolate cupcakes with a silky ganache frosting.
Servings: 12 Servings
Calories: 411kcal
Ingredients
For the cupcakes
- 175g self-raising flour
- 240g caster sugar
- 40g cocoa powder
- 1 teaspoon bicarbonate soda
- 2 large eggs
- 60ml sour cream
- 120ml buttermilk
- 2 teaspoon vanilla extract
- 80ml vegetable oil
For the chocolate ganache
- 225ml double cream
- 30g granulated sugar
- 450g Finely chopped plain chocolate or dark callets (53% cocoa)
Instructions
- Preheat the oven to gas mark 4/180oC/350oF and line 12 muffin tin with paper cases. In a bowl, whisk the self-raising flour, caster sugar, cocoa powder and bicarbonate soda (baking soda) until combined then set aside.
- In another bowl add and mix the eggs, sour cream, buttermilk, vanilla extract and vegetable oil. The mixture will look lumpy at this point.
- Pour the dry ingredients into the wet ingredients and whisk until smooth and lump free. Spoon the mixture into the cupcake cases and bake for 23 minutes or until a cake tester inserted into the centre comes out clean. Transfer the cupcakes to a wire rack to cool.
- For the ganache, add the plain chocolate to a mixing bowl and set aside. In a saucepan, heat the double cream and sugar and bring to a boil. Ensure you do not leave the cream unattended as it will boil over.
- Pour the hot cream over the chocolate and ensure all the chocolate is submerged into the cream. Allow to stand for 3 minutes to allow the chocolate to melt then stir the mixture for about 4 minutes or until all the mixture is fully combined and the chocolate is smooth and glossy.
- Allow to completely cool then transfer the ganache to a stand mixer and whisk until the ganache lightens in colour. You can also use a hand mixer.
- Once whipped, spoon the ganache into a piping bag with your desired nozzle and pipe the ganache onto the cupcakes.