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Recipe

Top deck cupcakes

Sep 29, 2012 2:00pm
  • 30 mins cooking
  • Serves 6, Makes 12 Item
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Ingredients

White chocolate ganache
  • 100 gram white chocolate, chopped
  • 2 tablespoon thickened cream
  • silver cachous, to decorate
Top deck cupcakes
  • 125 gram butter, chopped
  • 1 cup caster sugar
  • 100 gram dark chocolate, chopped
  • 1/2 cup hot water
  • 2 tablespoon coffee liqueur
  • 3/4 cup plain flour
  • 2 tablespoon self-raising flour
  • 2 tablespoon cocoa powder
  • 1 egg, beaten

Method

Top deck cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper cases.
  • 2
    In a medium saucepan, combine butter, sugar, chocolate, water and liqueur. Stir over low heat until smooth. Transfer mixture to a medium bowl. Cool 10 minutes.
  • 3
    Sift flours and cocoa together. Fold into chocolate mixture. Stir in egg. Spoon mixture into paper cases until 2/3 full.
  • 4
    Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • 5
    To make White Chocolate Ganache, in a medium heatproof bowl, combine chocolate and cream. Heat over a saucepan of simmering water, stirring until melted.
  • 6
    Using an electric mixer, beat chocolate mixture 3-5 minutes until thick and fluffy. Spread over cooled cakes. Decorate cupcakes with cachous.

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