I was very excited about getting some cocoa nibs in the mail from Gewurzhaus last week. I thought they’d be great for my Christmas baking, making truffles and such. But the need arose to make cupcakes on the weekend, and I thought it would be great to make chocolatey chocolate cupcakes: rich, moist chocolate cupcakes; with luxurious whipped chocolate ganache frosting; sprinkled with crunchy cocoa nibs. The cocoa nibs take it to a whole other level of chocolatey goodness, with a full spectrum of chocolate flavours and textures.
Makes about 30 mini cupcakes
|100||grams||Fair trade dark chocolate (I use Green and Blacks 70% cocoa)|
|1/4||cup||self raising flour|
|2||tablespoons||Fair trade cocoa powder (I use Green and Blacks)|
|200||millilitres||thick whipping cream|
|200||grams||good quality milk chocolate (I use Green and Black’s, which has a high cocoa content)|
To make the cupcakes, melt the butter and chocolate in a small saucepan with the milk, stirring till smooth and well combined. Preheat the oven to 180oC. Mix in the sugar and allow to cool before whisking in the egg. Sift the flours and cocoa in a mixing bowl, stir in the wet ingredients. Scoop the mixture into the mini cupcake pan, filling each cup to just below the top. Bake for about 10 minutes, or until an inserted skewer comes out clean. Transfer to a wire rack to cool.
To make the frosting, break the chocolate into pieces and place in a heat proof bowl. Heat the cream in a small saucepan, till it nearly starts to boil, then pour over the chocolate pieces. Stir till the chocolate is completely melted and the mixture is smooth. Allow the mixture to cool completely, then beat till light and fluffy. Scoop the frosting into a piping bag fitted with a star nozzle.
To decorate, pipe a generous spiral of frosting atop each cupcake, beginning at the outside of the cupcake, and working in. Sprinkle with cocoa nibs and allow to cool in the fridge or on the bench, so the frosting sets. Enjoy!