Chocolate cupcakes with either chocolate Ganache or chocolate buttercream

Apologies for the limited number of photos but these cupcakes – sadly – weren’t for me to eat; they were a thank you to Mr CC’s work colleagues for their generous wedding gift.

Since my last post Mr CC has made an honest woman of me! Our wedding was extremely small (just the way we wanted it) so there are no photos of wedding cake as we haven’t had it yet – we’re saving it for a bigger party at an as-yet-unknown future date. We did however, manage a Laduree tea the day after our wedding so don’t fret that I am deficient in cake!

I baked a double batch of sponges and topped half with buttercream and half with Ganache. I used a star nozzle for piping as you have to be careful when piping anything chocolate lest it comes out looking undesirable. You know what I’m getting at, I’m sure…..

Both toppings were delicious ; the buttercream is lighter whereas the ganache is richer, more like a truffle. Here is the ganache (the previous pics have been of the buttercream):

Mr CC’s feedback was that the cupcakes were very well received…but then if you can’t please a department of men with chocolate sponge, chocolate buttercream, Ganache and maltesers, what can you please them with?

Ingredients

For the chocolate cupcake sponge (these quantities will make 12 cupcake sponges – the mix doubles up easily should you wish to make 24):
125g unsalted butter, at room temperature
125g caster sugar
2 eggs
100g self raising flour
3 tablespoons cocoa powder
2 tablespoon milk
50g white chocolate chips

For the chocolate Ganache (this is the quantity for 12 cupcakes):
300ml whipping cream
1 tablespoon liquid glucose
200g plain chocolate, roughly chopped (I actually used ½ dark, ½ milk chocolate)

For the buttercream (this is the quantity for 12 cupcakes):
170g unsalted butter, at room temperature
340g icing sugar
4 tablespoons cocoa powder
2 tablespoons boiling water

To decorate: maltesers

Method

Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.

Line a cupcake pan with paper cases.

Beat together the butter and sugar until light and fluffy.

Beat in the eggs, flour, cocoa and milk.

When the mixture is smooth and well combined, stir in the chocolate chips.

Spoon the batter into the paper cases.

Bake for 12-15 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took 15 minutes.

Remove from the tin as soon as possible and leave to cool on a wire rack – removing from the tin is important as the heat of the tin will mean that the cupcakes continue to cook.

To make the chocolate Ganache: Bring the cream to the boil in a saucepan.

Remove from the heat and stir in the liquid glucose.

Place the chocolate in the cream and stir until the chocolate melts.

Leave to cool and then whisk to lighten the texture. If it isn’t thick enough to pipe, refrigerate for 30 mins and try again.

Pipe or spread over the chocolate cupcakes.

To make the buttercream: beat the butter until it is soft.

Sift the icing sugar over the butter along with the cocoa powder and water and beat until smooth, soft and well combined. The more you beat, the lighter and more whipped the buttercream will taste.

Pipe or spread over the chocolate cupcakes.

Top off each cupcake with a malteser.

Bask in the glory of the wonderful thing you have created.

Eat.