Monday, February 12, 2007

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.

Makes 7.

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.

Chocolate Hearts
Approximately 80g white compound chocolate (White Melts)
Cochineal, optional
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



43 Comments:

Anonymous Anonymous said...

Adorei, obrigada pela dica do coração de chocolate

13/2/07 3:27 am  
Anonymous Siddhu said...

Oh How delicious and professional this looks. Thank you for sharing the recipe and detailed photos with us. You girls are GREAT!
God Bless

17/2/07 7:02 pm  
Anonymous D said...

Nice, I love the little hearts!

1/3/07 9:41 am  
Anonymous ala said...

a recipe I would reccomend to all fabulous!!

18/8/07 5:38 pm  
Blogger Chris said...

Do you have a bulk recipe that would make larger batches as I have to make about 40 cakes. Also can they be frozen with the ganache icing on them?
Chris

22/9/07 6:32 pm  
Anonymous Anonymous said...

I'd love a bulk recipe too I have to make muffins for a wedding and I need 150 muffins in total. So I would need to do batches of 25 - 50

28/9/07 5:40 pm  
Blogger Amanda & Debbie said...

These cupcakes are suitable to freeze (iced or uniced).

You could multiply the quantities in this recipe to make more than seven cupcakes.

Here are the quantities required to make 21 cupcakes.

330g dark chocolate
210g milk chocolate
360g butter
300ml (1 cup plus 2 1/2 tablespoons) water
1 1/2 tablespoons (30ml) whisky
1 1/2 teaspoons instant coffee powder
225g (1 cup) sugar
3 large eggs
240g plain flour
60g (4 1/2 tablespoons) self-raising flour

Ganache
300g milk chocolate
6 tablespoons (120ml) thickened cream

10/10/07 11:31 am  
Blogger tahli said...

Hi,

I need to make 100 cupcakes. Could I please have the quantities to make 100 of these delicious cakes.

Thanks
Tahli

3/1/08 3:51 pm  
Blogger Amanda & Debbie said...

Hi Tahli,

The following quantities would make 105 cupcakes.

1650g dark chocolate
1050g milk chocolate
1800g butter
1.5 litres water
150ml whisky
7 1/2 teaspoons instant coffee powder
1125g (5 cups) sugar
15 large eggs
1200g (8 cups) plain flour
300g (2 cups) self-raising flour

4/1/08 12:12 pm  
Anonymous Anonymous said...

Can you please tell me what Cochineal is please?

9/2/08 12:00 am  
Anonymous Anonymous said...

amanda+debbie can you please tell me where you get the heart shaped cutter that small and the wire? I couldnt find it for v'day so i got vinyl coated wire and just traced a heart the wire couldnt withstand the weight =/

16/2/08 2:41 pm  
Blogger Amanda & Debbie said...

The heart cutters we use are part of a set of mini cutters. We purchased the cutters and the wire from a cake decorating shop.

17/2/08 10:51 pm  
Blogger Amanda & Debbie said...

Cochineal is a red dye obtained from the insect Dactylopius coccus. We purchase cochineal from supermarkets (look in the baking goods aisle).

19/2/08 11:47 pm  
Anonymous Anonymous said...

these cupcakes look really yum and professional! could you substitute cochineal with food dye instead? thanks

1/3/08 5:49 pm  
Blogger Amanda & Debbie said...

Yes, you could use a different type of food colouring.

18/3/08 2:14 pm  
Anonymous Suk said...

These cupcakes are AWESOME!!!! i'm making them for my wedding.
It is so yummy but easy to make.
Thank you VERY VERY much.

3/5/08 7:21 pm  
Anonymous Anonymous said...

Why do you use the instant coffee power? What is its purpose?

8/5/08 10:28 pm  
Blogger Amanda & Debbie said...

The coffee powder just adds a little extra flavour to the cupcakes. If you really don't like coffee, you could just leave it out.

16/5/08 6:20 pm  
Anonymous Anonymous said...

these are so brilliant! they are proffesional but easy enough to make yourself.
great idea!! ♥ the taste too!

8/7/08 3:32 pm  
Anonymous Anonymous said...

these look so delicious! thanks so much for sharing the recipe. Just a question - i'm planning on making this for a work function on a friday. if i make them on the wednesday night (without the icing) and ice them on the thursday night, do you think they'll still be good?

21/10/08 12:00 pm  
Blogger Amanda and Debbie said...

Sorry we didn't answer in time for your function. These cupcakes will still taste fresh two days after baking.

29/10/08 2:32 pm  
Anonymous Anonymous said...

Hi there. Just wondering, could you leave the whisky and the coffee out? I'm planning on making these for kids. I note you've already said you can leave the coffee out, but wasn't sure about the whisky, or if you'd have to substitute it for something else. Thank you!

3/12/08 8:16 pm  
Blogger Amanda and Debbie said...

We suggest that you replace the whisky with water or a combination of 1 1/2 teaspoons water and 1/2 teaspoon vanilla extract.

4/12/08 2:15 pm  
Anonymous Anonymous said...

Sounds delicious!! Can you substitute whisky with another liquour?

30/1/09 8:56 am  
Blogger Amanda and Debbie said...

Yes, another liquor (such as rum) could be used in place of the whisky.

30/1/09 3:02 pm  
Anonymous Holly said...

What would the quantities be to make 30 cupcakes.

2/2/09 1:16 pm  
Anonymous Anonymous said...

Hi,

Through your reply, whisky can be replaced with water+vanilla. If we use milk instead of water, is it possible?Tks.

10/2/09 11:43 am  
Blogger Amanda and Debbie said...

Hi Holly

We would multiply the ingredient quantities by four, and divide the mixture among 30 cases.

440g dark chocolate
280g milk chocolate
480g butter
400ml (400g) water
2 tablespoons (40ml) whisky
2 teaspoons instant coffee granules/powder
300g (1 1/3 cups) sugar
4 large eggs
320g (2 cups plus 1 1/2 tablespoons) plain flour
80g (1/2 cup plus 2 teaspoons) self-raising flour

Milk Chocolate Ganache
400g milk chocolate
160ml (2/3 cup) thickened cream (35 percent fat)

12/2/09 10:20 pm  
Blogger Amanda and Debbie said...

To the person who asked about using milk instead of water: Milk would probably be a suitable substitute for the water.

12/2/09 11:42 pm  
Anonymous Anonymous said...

I am planning on making a mix of these choc mud cap cakes & white choc mud cup cakes for our engagement cake. I like the ganache as it taste beautful but I am looking for an icing the can be piped (almost butter cream like) -- i have heard that ganache can be whipped & works well piped & looks similar to butter cream, is this true? if so, do i simply just whip it or do i add something else to it??

18/2/09 3:40 pm  
Anonymous Anonymous said...

Hi I have just made the mud cupcake -they taste great but the paper is coming away from the cupcake - can you suggest what could have gone wrong

12/3/09 2:56 pm  
Blogger mig said...

Just made cupcake but the paper has come away from the cupcake - can some tell me what I have done wrong

12/3/09 3:57 pm  
Blogger Amanda and Debbie said...

Hi Mig

We have found that some brands of cupcake cases come away from the baked cupcakes. Have you had this problem with other cupcake recipes? Do you always use the same brand of paper cases?

22/3/09 1:57 pm  
Anonymous Tazza said...

Hi I saw a question in regards to putting ganache through a piping bag, there was no answer left, can you tell me if this can be done please.

30/3/09 8:27 pm  
Blogger Amanda and Debbie said...

To those who asked about piping ganache: Ganache can be piped either whipped or unwhipped. The appearance of whipped ganache is similar to that of chocolate buttercream. You don't need to add other ingredients to ganache in order to whip it, but we tend to use a higher proportion of cream. We allow the ganache to cool before whipping.

6/4/09 11:18 am  
Anonymous Anonymous said...

Hi !
What can I use instead of self rasing flour ? I live in Brazil and I´ve never seen them in the super markets, so I was using baking powder with a little of salt, but they grow too much and overflow,
they still taste very nice though
love the recipe
thanks

22/4/09 7:27 am  
Blogger Amanda and Debbie said...

How much baking powder did you use? We would replace the self-raising flour with 20 grams (1 1/2 tablespoons) plain flour and a 1/4 teaspoon baking powder.

22/4/09 12:14 pm  
Anonymous Anonymous said...

Another success story - I used this recipe for the kids birthday cupcakes for Kindy. This year I did "Batman" using a white chocolate Batman symbol placed on top of the cupcake so it looked like the Batman Signal in Gotham City - the kids loved the triple chocolate experience - and so did the teachers!

22/6/10 9:30 am  
Blogger Tina said...

thankyou for the recipe
i wanted to know if i could replace whisky in this recipe with buttermilk. ? as the choc mudcake recipe had buttermilk
pls let me know the quantity as well

8/9/10 12:01 am  
Anonymous Anonymous said...

If the taste of the melted chocolate and sugar and whiskey and coffee are any indication, these cupcakes are going to being SPECTACULAR!!!

5/10/10 12:16 am  
Anonymous Anonymous said...

This looks like an incredible recipe; I'm making a batch of 21 as I write this. I'm sure that when I eat one, they'll be superb! I followed the recipe carefully, and to my delight, my cupcakes look ecactly like those in the photos. Thank you for this recipe! My stomach thanks you in advance :-)

11/10/10 5:08 pm  
Anonymous Anonymous said...

made these cupcakes 2 days in advance for a friends birthday & they were amazing! Refrigerating them for a couple of days really does develop the choclatey taste. Every recipe I've tried from your website has been a hit. Thank you girls! :)

18/3/12 11:24 pm  
Blogger Kristy33 said...

I found this recipe made 8 large cupcakes. Turned out beautifully. I also stuffed 2 fresh raspberries in each just before baking. Delicious!

13/9/13 9:08 pm  

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