Saturday, May 8, 2010

Chocolate Cupcakes

Photography by Chris Chen

1/2 cup dark chocolate
1 cup water
1/2 cup butter, softened
1 1/4 cups brown sugar
3 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/4 cup cocoa powder

Chocolate Sour Cream Ganache

1 1/2 cups dark chocolate
1 1/2 cups sour cream

Preheat oven to 350°F. Line 18 x 1/3 cup capacity muffin pans with paper baking cups.

Combine the chocolate & water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts & mixture is smooth. Remove from heat & set aside to cool.

Use an electric mixer to beat the butter & sugar until pale & creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours & cocoa powder & stir until just combined. Add the melted chocolate mixture & stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven & transfer to a wire rack to cool.

To Make Chocolate Sour Cream Ganache:

Place the chocolate & sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts & mixture is smooth & glossy. Spread over each cupcake & set aside to set.

Makes 18 cupcakes.
Source
Notebook: - April 2009, Page 155
Recipe by Sarah Hobbs

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