Chocolate Ganache Filled Cupcakes

November 09, 2020

Well, these are not vegan...but they are delicious and plastic free and a great little treat with or without all the add ons..

I've been a baker for at least 15 years, I used to have my own wedding cake company called Spoony Cakes when I was in university, I loved to bake it, create it and of course eat it. This chocolate cake recipe has stuck with me since the beginning..

The Ingredients:

The Cake

100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
¼ tsp vanilla extract

The Ganache

200g dark chocolate
300ml double cream
2 tbsp golden caster sugar

The Method:

The Cake

Pre-heat the oven to 170°C
Mix together all the dry ingredients - add in the butter at room temperature and mix until it turns into a sandy texture
Whisk together the milk, vanilla extract and the egg until slightly frothy and yellow
Add the dry ingredients into the wet ingredients in two batches and whisk slowly until smooth
We use a ice-cream scoop to fill out cupcakes evenly - tap a few times to get the air bubbles our and pop in the oven for 22 minutes

The Ganache

Put the double cream in a heavy bottom pan and heat to a slow simmer
In a separate bowl, break up the dark chocolate into chunks and pour in the cream until the chocolate melts and both incorporate into a delicious elixir of chocolate gorgeousness, try not to eat all of it..
Let the mixture cool for an hour at room temperature and then pop in the fridge for 2 hours
We pieced a small hole on the top of the cupcakes and filled with the
Once the mixture is cold, whip whip whip it up
We used a biodegradable piping bag and a star piping flute for the swirls..

Who doesn't LOVE chocolate?! Sorry it isn't vegan but it is vegetarian and it is home baking at its finest..

Swirls and Ganache is optional - Tag us in your photos and use the hashtag #RastaMeals

Keep it delicious x