zoom

    Save to your scrapbook

    Chetna Makan's chocolate cupcakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chetna Makan's chocolate cupcakes

    • Preparation time: 20 minutes plus cooling
    • Cooking time: 15 minutes to 18 minutes

    Makes: 12

    Ingredients

    80ml sunflower oil
    160g golden caster sugar
    2 British Blacktail Free Range Large Eggs
    1 tsp vanilla extract
    100g plain flour
    40g cocoa powder
    ¼ tsp bicarbonate of soda
    ¼ tsp baking powder
    ¼ tsp salt

    For the ganache:
    200g dark chocolate, 72% cocoa
    50g unsalted butter
    200g double cream
    Mini chocolate eggs, to decorate

    For the marshmallow topping:
    100g caster sugar
    2 tbsp golden syrup
    2 British Blacktail Free Range Large Eggs, whites only

    Method

    1. Preheat the oven to 180°C, gas mark 4 and line a muffin tray with 12 muffin cases.

    2. In a bowl, combine the oil, sugar, eggs and vanilla and beat for 2 minutes with an electric whisk. In a separate bowl, combine the rest of the cupcake ingredients and then add this to the egg mixture and whisk until combined well.

    3. Divide the mixture between the paper cases and bake for 15-18 minutes until set. Remove them from the tray immediately and cool on a rack.

    4. Meanwhile, prepare the ganache. Heat the chocolate and butter in a glass bowl over a pan of hot water until they have melted. Let it cool for a few seconds, then pour in the cream and whisk it together. Set aside to cool.

    5. For the marshmallow topping, heat the sugar, syrup and 2 tbsp water in a small saucepan until it reaches a soft ball point – around 118°C. 

    6. In a heatproof bowl, whisk the egg whites until soft peaks form and slowly drizzle the sugar syrup into the egg mix while still whisking. Continue to whisk until the mixture is glossy and slightly cooled.  Spoon into a disposable piping bag and cut a 1cm round off the tip of the bag. 

    7. Pour the ganache into a piping bag and cut a 1cm round off the tip of the bag. Pipe over cooled cupcakes then pipe a tall swirl of  marshmallow mixture on top of the ganache. Finish each cupcake with a chocolate egg.

    Cook’s tip
    Try blow torching the marshmallow tops of the cupcakes before decorating with the chocolate eggs.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary