Cupcakes with salted chocolate ganache - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Easy
Ingredients
For the cake
- 115 g Unrefined golden caster sugar
- 115 g Margarine
- 2 Egg(s) (free range) large
- 140 g Self-raising white flour
- ½ tsp Baking powder
- ½ tsp Vanilla extract
For the ganache
- 200 g Plain chocolate (70% cocoa)
- 200 g Double cream
- 1½ tsp Marmite
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1
Pre-heat the oven to 190°C, (fan 170°C, gas mark 5). Line a tin with 18 – 20 cupcake paper cases.
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2
Place the margarine and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 115g Margarine
- 115g Unrefined golden caster sugar
- 2 Egg(s) (free range) large
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3
Stir in the flour, baking powder and vanilla extract until smooth.
For this step you'll need:
- 140g Self-raising white flour
- ½tsp Baking powder
- ½tsp Vanilla extract
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4
Bake on the second shelf from top of the oven and bake for 15 – 20 minutes. Cool on a wire tray.
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5
To make the chocolate ganache, place the chocolate and double cream in a bowl and melt over a pan of hot water. Stir until the chocolate is completely melted, then cool in the fridge.
For this step you'll need:
- 200g Plain chocolate (70% cocoa)
- 200g Double cream
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6
Remove from the fridge add the Marmite and beat until smooth and a piping consistency. Spread or pipe over the cupcakes.