Chocolate Mud Cupcake Recipe
These moist, dense chocolate mud cupcakes are topped with a smooth, creamy milk chocolate ganache. We have added chocolate heart decorations for Valentine's Day.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
110g dark chocolate
70g milk chocolate
120g butter (if using unsalted butter, add 1/8 teaspoon fine table salt with the butter)
100ml (5 tablespoons) water
2 teaspoons (10ml) whisky
1/2 teaspoon instant coffee granules/powder
75g (1/3 cup) sugar
1 large egg (we use eggs with a minimum weight of 59g)
80g (1/2 cup plus 2 teaspoons) plain flour
20g (1 1/2 tablespoons) self-raising flour
Preheat oven to 160 degrees Celsius (fan-forced). Line a patty tin with seven patty cases that measure 5cm across the base.
Place dark and milk chocolate, butter, water, whisky, coffee, and sugar in a large saucepan.
Stir over very low heat until chocolate and butter have just melted. Remove from heat and set aside to cool for 10 minutes.
When mixture has cooled, stir in egg. Gradually stir in flours.
Divide mixture evenly between cases.
Bake for about 25 minutes. A skewer or knife inserted into the centre of a cake should come out clean.
Allow cakes to cool in tin. © exclusivelyfood.com.au
Milk Chocolate Ganache
100g milk chocolate
2 tablespoons (40ml) thickened cream (35 percent fat)
Place chocolate and cream in a small saucepan over very low heat, stirring frequently. When chocolate has melted and mixture is smooth, remove from heat and allow to cool to room temperature. Spread ganache over cooled cupcakes.
Approximately 80g white compound chocolate (White Melts)
24 gauge foil-covered florist's wire
Small, heart shaped cutter/s (ours measured 1.5cm and 2.5cm across the widest part of the heart)
Melt chocolate in a microwave or in a small saucepan over very low heat. Stir cochineal into the melted chocolate, drop by drop, until the desired colour is obtained.
Place a piece of baking paper on a smooth, flat surface like a chopping board. Spread the melted chocolate onto the baking paper and allow to set at room temperature (if it is a very hot day, refrigerate the chocolate until just set).
Use a small heart cutter to cut hearts from the chocolate.
Gently push the chocolate heart out of the cutter using a rounded tool/the handle of a teaspoon etc.
Twist about 17cm of foil-covered wire around the handle of a wooden spoon or a pen.
Leave about 1cm of the wire straight at each end. Rest one end of the wire on the back of a chocolate heart and press the wire into the heart.
Insert the other end of the wire into an iced cupcake. © www.exclusivelyfood.com.au