| 114g |
SCS Salted Butter |
| 59g |
Unsweetened Cocoa Powder (the best you can find) |
| 236ml |
Boiling Water |
| 110g |
SIS Soft Brown Sugar |
| 113g |
SIS Caster Sugar |
| 2 |
Eggs |
| 1½ tsp |
Vanilla Extract |
| 192g |
Sunshine Plain Flour |
| 1 tsp |
Baking Soda |
| ½ tsp |
Baking Powder |
| Chocolate Ganache ingredients: |
| 250g |
Dark Chocolate (70%) |
| 250g |
Heavy Cream |
| 50g |
SCS Unsalted Butter |
| 2 tbsps |
SIS Caster Sugar |
|
|
| 1. |
Preheat the oven to 170℃. |
| 2. |
Sift and whisk the soft brown sugar, caster sugar, plain flour, baking soda and baking powder together. |
| 3. |
In a heat-proof bowl, whisk together the boiling water and cocoa powder; let this mixture cool completely. |
| 4. |
Cream the butter and sugar until pale; add the eggs one at a time and vanilla extract, scraping down after each addition. |
| 5. |
With a spatula, fold in the chocolate mixture and dry ingredients, alternating between the two and mix until smooth. |
| 6. |
Bake in a lined muffin tray for 16 – 18 minutes and let the cupcakes cool completely before frosting. |
| 7. |
For Chocolate Ganache: Melt over a double boiler and whisk until smooth and glossy. |
| 8. |
Refrigerate the ganache until and whip it up. |
| 9. |
Spoon into a piping bag with your desired tip and frost the cupcakes. |
|
