Mini Royal Doulton ‘Windsor’ teacup sets topped with a white and dark mud chocolate cupcake.
Supremely decadent, kick off the silly season with an equally outrageous treat, pile your icing up nice and high on top of the cupcake for extra naughtiness.
Ingredients – makes approx 24 mini cupcakes
either 125g of dark or white chocolate
1/3 cup water
1 1/2 cup plain flour
1/2 tsp bicarbonate of soda
1 1/4 cups caster sugar
1 tbsp oil
1 tsp vanilla extract
1/4 cup buttermilk
Ingredients – ganache
200g white chocolate
60g butter cut into cubes
1/3 cup thicken cream
rose food colouring
Preheat oven to 160C and line 2x 12 hole mini muffin pans with foil patty papers. Place the chocolate, butter and water into a saucepan over a medium heat, stirring until melted, then remove and set aside to cool to room temperature.
In a large bowl sift the flour, bicarb and sugar together, then whisk briefly to combine.
In a separate medium sized bowl whisk the eggs, oil, vanilla and buttermilk til well combined.
Make a well in the centre of the dry ingredients and slowly add the egg mixture, stirring until well combine. Add half the chocolate mixture, stir through thoroughly then add the remaining chocolate mixture and stir vigorously to combine.
Spoon the mixture into the prepared patty papers and bake for approx 20-25min til risen and a slight crunchy crust forming. Remove from the oven, remove from the pan and transfer to a wire rack to allow to cool before icing.
To make the ganache icing, place the chocolate in a heat proof bowl over a saucepan of simmering water and stir till just melted. Remove from the heat and stir in the butter, keep stirring until butter is melted and mixed through. Stir in the cream and stir until all combine. Add a few drops of rose food colouring and stir till of desired shade. Se aside to thicken and cool until icing is of a spreadable consistency.
Cupcakes need to be completely cool before icing otherwise the icing will melt. Place a dollop of ganache on top of each cupcake and sprinkle with chocolate sprinkles. To get a firm, high dollop of icing, place the bowl of ganache in the fridge for approx 15min to firm up before icing.