Chocolate Fudge Cupcakes With A Caramel & Chocolate Ganache


100 ounces grams/ 3.5 dark chocolate (70%% cocoa solids), finely choppe
60 ounces grams/ 2.1 butter, finely chopped
60 milliliters Frangelico
20 ounces grams/. 7 Dutch-process cocoa, sifted
1/2 teaspoon lemon juice
150 milliliters pouring cream


Fudge Cupcakes
Preheat oven to 160c/320f. Combine chocolate, butter, sugar and Frangelico in a small saucepan and stir continuously over low heat until smooth and combined. Remove from heat, whisk in egg yolk, then flour and cocoa until smooth and just combined. Stand small patty cases in mini muffin tins and fill each to about 2/3′s full – you should get around 24. Bake until cakes are just set (12-15 minutes). Stand in tins for 10 minutes, then cool completely on a wire rack.
Chocolate Caramel Ganache
Combine sugar, lemon juice and 40ml water in a saucepan and stir to combine. Stir over medium-high heat until sugar dissolves, then cook without stirring until dark caramel in colour (3-4 minutes). Remove from heat, add cream and stir to combine. Add chocolate, return to heat and stir continuously until smooth and combined. Cool completely, whisking occasionally until cooled to room temperature (around an hour), then transfer to the refrigerator for another 20 mins to firm up (whisking every 5 minutes). Place in a piping bag fitted with a 5mm plain nozzle. Pip
Notes: These little cakes can over cook very easily so watch them carefully. If they do look on the dry side then brush them with a little Frangelico.


4.0 servings


Thursday, January 20, 2011 - 5:39pm


Related Cooking Videos