I made these ‘baby’ chocolate ganache cupcakes on an evening for the team at work. My manager was leaving to go on maternity leave…so baby ganache cupcakes happened. The great thing about these cupcakes is the proportion – not just for their cuteness, but for every bite of soft chocolate sponge you get a decent hit of flavourful whipped ganache! And they can even be carried in an empty egg box if you don’t have anything more suitable 😉
Makes: 24 mini cupcakes Difficulty: Easy Decoration: Easy
For this you’ll need a mini cupcake baking tray with 24 holes rather than 12 (like this), as well as mini cupcake cases… many large supermarkets with decent baking sections now have them, but you can also turn this recipe into larger muffin-size cupcakes…
For the cupcakes:
- 200g / 1 cup caster sugar
- 112g / ¾ cup plus 2 tablespoons all-purpose flour
- 83g / ¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- ½ tsp salt
- 1 large egg, room temperature
- 120ml / ½ cup sour cream, room temperature
- 60ml / ¼ cup canola oil
- 1 tbsp vanilla extract
- xs120ml / ½ cup boiling water
For the whipped chocolate ganache:
- 200g dark chocolate, cut into small chunks
- 160ml / 2/3 cup heavy cream
- To prepare the cake, preheat oven to 175C / 350F. Prepare your cupcake tray with mini cupcake cases (I got mine from Amazon, like here)
- In a large bowl, mix together sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt
- Add the egg, sour cream, oil and vanilla. Mix with a wooden spoon until just combined
- Pour in the boiling water, and slowly mix until smooth
- Divide the batter between the mini cupcake cases; fill each one 2/3 of the way up. If you have excess batter, make more!
- Bake for ~12-15 mins, or until slightly springy to touch and a toothpick inserted comes out clean
- Place the chocolate and heavy cream in a heatproof bowl over a pot of simmering water (a double-boiler)
- Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes
- Let the ganache cool; then refrigerate to cool further (30-60 mins) until almost set. Don’t let it cool too much before whipping – otherwise you’ll need to remove from the fridge in advance to bring it back to a whippable consistency!
- Whip the ganache for 2 mins with a handheld electric mixer. This will ensure a slightly lighter finish but still makes for an explosion of chocolate-y taste with each mouthful J
- Set aside until ready for piping
For the piping:
Fit your desired nozzle into a piping bag (I used something like this) and fill the bag with cooled chocolate ganache. Pipe the ganache onto your cupcakes in whichever way you feel!
Cake recipe adapted from Oh Sweet Day!