Whiskey ganache cupcakes



Ingredients 17
Servings 12
Time 10 mins

Ingredients

  • FOR THE CUPCAKES:
  • 12
    cupcake cases
  • 1
    cup
    castor sugar
  • 350
    ml
    flour
  • ½
    cup
    cocoa powder
  • 2
    tsp
    baking powder
  • pinch salt
  • 2
    large eggs - lightly beaten
  • ½
    cup
    sunflower oil
  • ¾
    cup
    buttermilk
  • 1
    tsp
    vanilla extract
  • 100
    g
    dark chocolate - melted
  • FOR THE WHISKEY GANACHE:
  • ½
    cup
    single cream
  • 1
    Tbs
    butter
  • 1
    Tbs
    whisky
  • chocolate curls - grated for decorating
 

Method

20 - 25 mins
 

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.

 

 

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2017-09-26 15:06
 
 
 
 
 
 
 
 
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