Triple chocolate cupcakes

For the ganache:

Place the chocolate, cream and butter in a microwave-safe bowl and heat.

Start with 20 seconds to get everything heated and slightly melted, then heat in 10-second bursts, stopping to stir and ensure that the chocolate does not burn.

Once everything is melted and combined, set aside to cool and thicken.

Depending on the length of cooling, you should be able to pipe this or spread it on top of the cupcake.

For the cupcakes:

Preheat the oven to 180⁰C. Line two twelve-cup cupcake tins with cupcake liners.

Add the chocolate to the hot coffee and stir to combine. Set aside.

Sift the flour, cornflour, cocoa powder, baking powder, bicarbonate of soda and salt into a bowl. Set aside.

Place the sugar, melted butter and oil in a bowl then whisk until incorporated.

Then add in the eggs and whisk in each one for 15 – 20 seconds each.

Stir in the vanilla.

Add the buttermilk and the yogurt to the slightly cooled coffee and chocolate mixture then stir to combine.

Alternating, add the dry ingredients with the wet ingredients. Start with the dry, followed by the wet. Then dry, wet and finally dry.

Bake for around 15 – 18 minutes or until a toothpick inserted comes out clean. Do not over-bake.

To assemble:

Once the cupcakes have completely cooled, use an apple corer or a cupcake corer to remove the centres.

Using a piping bag, fill the centres with the mousse. Then pipe swirls of chocolate ganache onto the filled cupcakes.

Notes

Make the ganache a couple of hours before the cupcakes, or even the day before, and set aside in a cool place. It needs to set before you pipe it – this takes a few hours, depending on how hot it is.

Reprinted with permission from Adventures with Sugar. Follow along on Instagram.