Small batch chocolate cupcakes
A deliciously easy small batch chocolate cupcake recipe with an easy basic sponge, chocolate ganache topping, and makes 3-4 cupcakes
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Servings: 4 cupcakes
Ingredients
Cupcakes
- 1 medium/large egg (please see notes below before start)
- 60 g unsalted butter/baking spread
- 60 g sugar (caster or light brown)
- 45 g self raising flour
- 15 g cocoa powder
Ganache
- 50 g milk chocolate
- 50 g dark chocolate
- 100 ml double cream
Decoration
- raspberries
- freeze dried raspberries
Instructions
Cupcakes
- Preheat the oven to 160ºc/140ºc fan and grab cupcake cases
- Weigh the egg in the shell to confirm it's weight
- Beat the butter and sugar in a bowl until combined
- Add the flour, cocoa and egg and mix again
- Split between the cases - you may make 3-4, depending on the size of the egg.
- You want to aim for a case to be 2/3 full - I use a 5cm scoop to portion the cupcakes
- Bake the cupcakes in the oven for 30-35 minutes, and then leave to cool fully
Ganache
- Whilst the cupcakes are baking, I make the ganache so it has time to set
- Add the dark chocolate, milk chocolate (finely chop if its in bar form) and double cream to a bowl
- Heat in microwave in short bursts, stirring well each time, until smooth
- Leave to sit on the side to thicken to a peanut butter consistency
Decoration
- Using your favourite piping tip, pipe swirls of ganache onto the cupcake
- Decorate how you want - I used fresh raspberries and freeze dried raspberries
Notes
- As the cream has been heated, it's fine to leave at room temperature for a few days - the cupcakes usually last 2-3 days
- You can freeze the cupcakes for 3+ months