makes
20
prep
30 minutes
cook
20 minutes
difficulty
Mid
makes
20
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
Chocolate-coconut ganache
- 110 g dark couverture chocolate, chopped
- 110 g milk couverture chocolate, chopped
- 225 ml coconut cream
- 25 g inverted sugar (or glucose)
- 2 tbsp cream
- 50 g unsalted butter
Chocolate mudcake mixture
- 100 g plain flour
- 2 g bicarb soda
- 120 g brown sugar
- 4 g sea salt
- 100 g whole egg
- 120 ml water
- 160 ml vegetable oil
- 20 ml espresso coffee (you’ll need to make the 20 ml espresso coffee, shot by shot. Or just get it from your local café).
- 160 g dark couverture chocolate
Instructions
Preheat oven to 150°C.
For the ganache, put the dark and milk chocolate in a bowl. Put the coconut cream, inverted sugar and cream into a medium-sized saucepan. Bring to the boil over medium heat.
Pour the boiling mixture over the chocolate, and let it sit for about 20 seconds. Then whisk it all together until the chocolate is melted. Whisk in your butter until the ganache is smooth. Cover with cling film, and set aside to cool.
For the chocolate mudcake mixture, sift the plain flour, bicarb soda, brown sugar and salt into a large bowl. Combine the egg, water, vegetable oil and coffee in a jug.
Make a well in the centre of the dry ingredients and slowly add the egg mixture. Mix with a spatula until well-combined and smooth. Break up the dark chocolate into small pieces, and place in a glass bowl. Heat the bowl in the microwave for 1 minute. Stir and repeat 2 more times (heating the chocolate for a total of 3 minutes).
Whisk the melted chocolate into the mudcake mixture.
Line a muffin pan with paper cases. Prepare two piping bags. Half-fill one bag with the mudcake mixture. Whisk the ganache until smooth, then half-fill the remaining piping bag with ganache.
Pipe the mudcake mixture into each mould, filling to halfway up. Pipe a decent amount of the ganache into the middle of each cupcake. Finish with the mudcake mixture, taking care not to overfill the mould.
Bake, in preheated oven, for 20 minutes or until the cupcakes spring to the touch.
Set aside to cool. Ice with leftover ganache. Decorate as desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
