Servings

FOR THE CUPCAKES

  • 90g butter (room temp) 90g butter (room temp)
  • 80g Tate & Lyle Pure Cane Caster Sugar 80g Tate & Lyle Pure Cane Caster Sugar
  • 15g unsweetened cocoa powder 15g unsweetened cocoa powder
  • 80g milk chocolate 80g milk chocolate
  • 2 large eggs (room temp) 2 large eggs (room temp)
  • 50ml milk 50ml milk
  • 60g sour cream or Greek yoghurt 60g sour cream or Greek yoghurt
  • 100g all purpose flour 100g all purpose flour
  • 1 tsp baking powder 1 tsp baking powder
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • Good pinch of salt Good pinch of salt
  • 1 tsp vanilla paste 1 tsp vanilla paste

FOR THE GANACHE

  • 70g heavy cream 70g heavy cream
  • 70g finely chopped 70% dark chocolate - make sure it’s a good quality one! 70g finely chopped 70% dark chocolate - make sure it’s a good quality one!
  • 1/2 tbsp Tate & Lyle Pure Cane Caster Sugar or more if you like the ganache sweeter! 1/2 tbsp Tate & Lyle Pure Cane Caster Sugar or more if you like the ganache sweeter!

FOR THE LETTERING

  • 40g white chocolate 40g white chocolate
  • 1tbsp double cream 1tbsp double cream

Instructions

HOW TO MAKE THIS RECIPE

  1. Heat oven to 170 C. Line 12 regular-size muffin cups with paper liners.

 

  1. Beat eggs and sugar in a bowl together for a few minutes. In a separate bowl melt butter and chocolate together, over hot water or simply use the microwave. Let it cool down slightly before adding to the mixture. Sift flour, cacao powder, baking powder and soda. Add milk, sour cream, salt and vanilla and mix together until everything is incorporated.

 

  1. Pour the batter into each muffin cup, make sure not to overfill because they will grow too big in the oven! The secret to a perfect muffin is to pour the batter only by *half*!!

 

  1. Bake for about 18-20 minutes or until a wooden pick inserted in centre of cupcake comes out clean. Cool in pan before removing from the pan to cooling rack.

 

  1. While muffins are cooling down make your ganache!

 

  1. Gently heat double cream over medium heat, move off the heat and add finely chopped dark chocolate. Stir until melted and smooth. Evenly spoon ganache on top of muffins, use a spoon or simply dip them in the ganache. Let it set for 30 minutes. To speed up the process transfer to the fridge for 10-20min.

 

  1. For the lettering: Microwave 40g white and a tbsp of cream, mix with a spoon until melted and smooth. Transfer to a piping bag, cut a tiny hole with scissors and then get creative!