LOADED ROCKY ROAD CUPCAKES

My perfect Chocolate Cupcake, filled with a dark chocolate ganache and topped with Whipped Vanilla Buttercream, marshmallows, peanuts and jellies.


This is my absolute favourite Chocolate Cupcake recipe. I’ve used it many times since my original recipe (Double Chocolate Cupcakes) and each time it works out perfectly. They are tender, moist and fluffy and full of chocolate flavour. The perfect chocolate cupcake.

Ingredients
For the cupcakes:

  • 1 cup (130g) plain (all-purp) flour
  • 1/2 cup (40g) cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda (bicarb)
  • 1/4 teaspoon salt
  • 1/2 cup (113g / 1 stick) unsalted butter, melted
  • 1/2 cup (100g / 3.5oz) caster (superfine) sugar
  • 1/2 cup (100g / 3.5oz) dark brown sugar, packed
  • 2 large eggs, room temp
  • 2 teaspoon vanilla extract
  • 3/4 cup buttermilk

For the Buttercream

  • 375 g unsalted butter, softened
  • 3 cups icing (powdered / confectioners) sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons thickened cream - (notes)

For the ganache

  • 1/3 cup 80ml cream
  • 120 g dark (70%) chocolate, chopped
  • Toppings
  • Mini marshmallows
  • Soft jellies or jubes
  • Peanuts
  • Melted chocolate and chocolate shavings

Instructions

  1. For the cupcakes: Preheat your oven to 180C (350F) and line your cupcake tins with paper cases.
  2. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine
  3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  4. Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently on low again. Continue until all the flour and buttermilk is combined. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
  5. Fill the cupcake cases only to about half full. Bake in the oven for around 18 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
  6. Cool in the tin for 5 minutes before turning out onto a cooling rack.
  7. Cut a teaspoon sized hole in the top of each cupcake
  8. For the ganache: Heat the cream over low heat until it starts to steam then pour over the chocolate in a heatproof bowl. Allow to sit for a few minutes before stirring to a smooth ganache. If the chocolate doesn’t melt completely, just place the ganache in the microwave for 10 seconds and stir again. It should then be perfect.
  9. Fill the holes in the cupcakes with ganache.
  10. For the buttercream: In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides half way through then continue beating until it’s soft and lightened in colour.
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