Ingredients:
For the cupcakes:150g plain flour
50g unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
2 eggs
100g sugar
100g brown sugar
120ml vegetable oil
120ml milk
1 tsp vanilla extract
120ml warm water
For the chocolate ganache:
200g dark chocolate
200ml double cream
30g butter (optional, for a smoother texture)
Instructions:
Cupcakes:
Preheat oven to 350°F. Line a muffin tin with paper cases.
In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt.
In a separate bowl, beat eggs with white sugar, brown sugar and oil until well combined.
Add milk and vanilla extract to egg and sugar mixture.
Fold dry ingredients into wet mixture, mixing just until combined.
Slowly add warm water, mixing well (batter will be quite runny, this is normal).
Divide batter into muffin cases, filling about 2/3 full.
Bake for about 18-20 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool completely before topping with ganache.
Chocolate Ganache Preparation:
Chop the chocolate and place in a bowl.
Heat the heavy cream in a saucepan until boiling.
Pour the hot cream over the chocolate and let sit for 2-3 minutes until the chocolate begins to melt.
Mix gently until the ganache is smooth and shiny. Add butter if desired for extra shine and smoothness.
Let cool at room temperature until the ganache is firm enough to handle.
Assembly:
Use a piping bag to fill the cupcakes with the ganache, or simply spread the ganache with a spatula.
Decorate with chocolate shavings, sugar pearls or dried fruit according to your taste.
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