Chocolate Cupcakes

These chocolate cupcakes are moist and light. I have been making many different recipes so far, and finally I have found the right one. If you want to make them I promise you will not be disappointed!

Makes 12 cupcakes

INGREDIENTS

Cupcakes

2 eggs at room temperature 

115ml soured cream

80ml sunflower oil

20g salted butter, melted

60g light brown sugar

60g granulated sugar

20ml molasses

120g all-purpose flour

35g cocoa powder 

1 teaspoon (8g) baking powder 

1/2 teaspoon (4g) bicarbonate of soda 

1/4 teaspoon (2g) salt

40g ground almonds

200g dark chocolate, cut into small pieces 

Chocolate ganache

135ml heavy cream

35g salted butter, cut into pieces.

165g dark chocolate, chopped. 

15ml Irish cream (Baileys)

DIRECTIONS

1. Preheat the oven to 350ºF (180ºC). Position a rack in the middle of the oven. Put the paper liners in the muffin pan.

2. Start by adding, the eggs, soured cream, sunflower oil, melted butter, sugars and molasses in a medium bowl. Whisk by hand everything together until well-combined, but it is really important not to overmix the batter in order to have good result. 

3. In another bowl sift together the flour, cocoa powder, baking powder and baking soda. Then, add the dry ingredients over wet mixture, along with the salt and ground almonds, and fold together gently. Finally stir in the chocolate chopped.

4. Divide batter among baking cups, filling each about two-thirds full. Bake for about 16 to 18 minutes or until a toothpick inserted into the center of the cupcake comes with a few crumbs. Let cupcakes to cool for 5 minutes before removing on a wire rack to cool completely.

5. Meanwhile the cupcakes are in the oven, start making the ganache. Place the chocolate in a heatproof bowl, set aside. Put the heavy cream into a small saucepan and place it over the heat almost boiling point, then remove from the heat and pour into chocolate. Use a tablespoon and stir until the chocolate is melted. Add the butter and Irish cream and beat until smooth.

6. Cover the top of the chocolate bowl with plastic wrap. Leave at room temperature until the cupcakes are cooled and the ganache has started to set.

7. Use a pallet knife or tablespoon to generously spread the ganache on top of each cupcake. Sprinkle with just a bit of sea salt flakes and fresh raspberries.

This recipe was adapted from BBC good food by Ottolengui.

Enjoy!

Love ByCookie

#raspberry #yummy #cupcakes