The ultimate decadent recipe for Dark Chocolate Cupcakes with Whiskey Ganache
For the cupcakes:
12 cupcake cases
1 cup castor sugar
½ cup cocoa powder
2 tsp baking powder
2 large eggs, lightly beaten
½ cup sunflower oil
¾ cup buttermilk
1 tsp vanilla extract
100g dark chocolate, melted
For the whiskey ganache:
100g dark chocolate (70% cocoa solids)
½ cup single cream
1 tbsp butter
1 tbsp whisky
chocolate curls / grated chocolate for decorating
Preheat your oven to 170°C and place the cupcake cases in a muffin tray.
Sift the castor sugar, flour, cocoa powder, baking powder and salt together in a large mixing bowl.
Add the eggs, sunflower oil, buttermilk and vanilla extract. Mix until just combined. Stir in the melted chocolate.
Divide the mixture between the cupcake cases. Bake the cupcakes for 20-25 minutes, or until an inserted skewer comes out clean. Transfer the cupcakes to a cooling rack and leave to cool completely.
To make the ganache: chop the dark chocolate into small pieces and place in a small heatproof bowl. Heat the cream and butter over a medium heat until the butter has melted and the cream is just starting to bubble.
Take the cream off the heat and pour over the chocolate pieces. Leave to stand for a minute, then whisk until smooth. Whisk in the whiskey.
Leave the ganache to cool to room temperature. Whisk the ganache with an electric beater for a minute. Spread the ganache over the cooled cupcakes and sprinkle with chocolate curls / grated chocolate.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate