Molten chocolate Cupcakes
A rich chocolate sponge with a molten ganache centre, finished with a milk chocolate frosting and chocolate curls.
Melt in your mouth chocolate cupcakes!
- 150g Butter
- 150g Caster Sugar
- 3 Eggs
- 125g Self Raising Flour
- 25g Cocoa Powder
- For the Filling:
- 75ml Thick Double Cream
- 115g Plain Chocolate
- For the Frosting:
- 50g Butter
- 3tbsp Milk
- 150g Icing Powder
- 50g Cocoa Powder
- Chocolate Curls
Level of difficulty Easy
Cost Average budget
Preheat the oven to 160' and set up the cupcake cases in a muffin tray.
Cream together the butter and caster sugar until pale and fluffy.
In a separate bowl or jug, lightly whisk the eggs until all combined.
Gradually add the eggs into the creamed sugar mix and whisk gently until all combined.
Sift in the flour and cocoa powder and carefully fold until completely combined.
Put an ice-cream scoop of mixture into each cupcake case.
Bake for 10-15 minutes until golden and springy to touch. Leave to cool on a wire cooling rack.
Whilst cooling, mix together the stork, milk, cocoa powder and icing powder until smooth and thick, and place in the fridge to slightly firm.
To make the ganache, break the chocolate into small pieces and put into a bowl. Heat the cream on medium high until it comes to a boil. Remove from the heat and immediately pour over the chocolate, stirring until mixed and glossy. Whilst allowing to cool slightly, using a small knife or spoon scoop out the center of the cupcake, once cooled, pour into the cored cupcakes.
Once cool and set decorate the cupcakes by piping on the icing and adding some chocolate curls to the top. See the above image for decoration referenced.
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