Cupcakes

Chocolate Chip Cupcakes

This recipe is adapted from one I have made before, however, I have reduced the sweetener and changed the frosting, using ganache here instead. The result is a soft, indulgent cake that just demands to be savoured.

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Ingredients

100ml Buttermilk img_0603
1/2 tsp Apple Cider Vinegar
150g Plain Flour
35g Cocoa Powder
50g Chocolate Chips
1 tsp Baking Powder
1/2 tsp Bread Soda
100ml Maple Syrup
70g Butter, melted
1 tsp Vanilla Extract

for the ganache

125g Dark Chocolate
125g Cream

Method

  • Preheat the oven to 170C (fan) and line a muffin tin with cases.
  • Add the vinegar to the buttermilk and set aside.
  • Sift the flour, cocoa powder, baking powder and bread soda together into a large bowl.
  • Add in the chocolate chips.
  • Add the maple syrup, melted butter and vanilla to the buttermilk and whisk together.
  • Pour the wet ingredients into the dry and mix together well, ensuring everything is well incorporated.
  • Divide the mixture between the cupcake cases and bake for 20 minutes approximately.
  • Cool the cakes on a wire rack and make the ganache.
  • Melt the chocolate in a bowl over a pan of hot water. Whisk in the cream, the mixture will thicken. Pipe or spoon ganache over each of the cupcakes.

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These little cakes are super quick to throw together, you don’t even need to fetch the mixer from the press. A bowl and spoon do the job perfectly.

The cakes are perfect with a nice cuppa and a friend to share them. They would also make a delicious gift for Valentines Day or any day.

 

7 Comments

  1. They look delicious!

  2. These look delicious! Tweeted this on @bakeandwrite.

  3. I love ganache. These sound gorgeous. I might just use up my buttermilk on these instead of brown bread.

    1. I’ve made two more batches this week alone! They were a real hit with some friends the other day 🙂

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