What's not to love, rich Dark Chocolate Mudcake topped with oh so addictive Dark Chocolate Ganache, detailed with purple glitter, silver and pink balls. Mini and regular sizes. And the colours can be adjusted to suit the occasion.
This design is so popular, I originally created it as an example to friends for their engagement cupcakes and they loved it. They chose this one for the men and a classic vanilla with whipped white chocolate ganache for the ladies. I have made them now for a couple of different people, and had rave reviews each time. (Not to mention my chef tester who thinks that they are fab, I have to lock him out of the house when they are around). They also transport well, as you don't have the high frosting to worry about. Mind you they are not cheap to make there's a lot of real chocolate in them.
The high shine on these ones is achieved by straining/pushing the warm ganache through a very fine sieve, the result is oh so perfect.
This recipe is designed to make a 22cm / 9inch round cake, and will make between 24 - 36 regular cupcakes. The higher quality your chocolate is, the richer the cupcake. Mind you if you have someone who does not appreciate the intricacies of 70% cocoa etc, just use regular dark cooking or eating chocolate, the cupcakes will still be glorious.
250g (8oz) butter
250g (8 oz) dark chocolate
2 tablespoons instant espresso coffee powder
150g (5oz) self raising powder
150g (5oz) plain flour
60g (2oz) cocoa powder
1/2 teaspoon bircarbonate of soda
550g (1lb 2oz) sugar
2 tablespoons oil
125ml (4 fl oz) buttermilk
1. Preheat oven to 160oC (315oF). Line cupcake pan with papers.
2. Put the butter, chocolate and coffee in a pan with 185ml (6oz) hot water. Stir over low heat until smooth. Remove from heat.
3. Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and buttermilk and using a large metal spoon slowly stir to start incorporating the dry ingredients. Gradually stir in the melted chocolate mixture.
4. Fill your cupcake pans only 1/2 way (this allows for a little rising and a deep ganache layer).
5. Bake cupcakes in oven for about 40 minutes to an 1 hour, as this was a large cake recipe it is hard to tell exactly. When tested with a skewer cake should have a moist crumb and not look raw.
Without the ganache these cup cakes freeze really well.
Basic Ganache - enough for 12 cupcakes (multiply recipe as required)
1/2 cup (125ml) thickened cream
200g dark eating chocolate, chopped coarsely
Bring cream to boil in small saucepan; pour over chocolate in small bowl; stir until smooth, strain through find sieve (if you what a high shine, but still great without the straining). Stand at room temperature until ganache is a thick pouring consistency.
The ganache will self level the cupcake so if you find that they sunk, just fill it with chocolate and enjoy. Decorate how ever your desire.
Acaligurl (a blogger who's posts about celebs are very tongue in cheek) requested the recipe for the mud cake ages ago, sorry for being so slack. As for the recipes themselves, I have no idea where the recipes have come from, I wrote them down at least 12 months ago and forgot to note the reference. Enjoy!