Directions
Cupcakes:
- Preheat oven to 170°C (340°F) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, cocoa, salt, baking powder, and baking soda.
- In another bowl, beat eggs, sugar, and vanilla until smooth. Add sunflower oil and milk, mixing again.
- Gradually add the dry ingredients to the wet mixture, folding until fully combined.
- Pour batter into prepared muffin cups, filling each about 2/3 full.
- Bake for 15–20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely.
Whipped Chocolate Ganache:
7. Heat cream with honey until warm but not boiling. Pour over chopped chocolate and mix until smooth.
8. Use an immersion blender to blend thoroughly, wrap in plastic film, and refrigerate overnight.
9. The next day, add mascarpone and whisk until creamy and fluffy.
Assembling the Cupcakes:
10. Dig a small well in each cupcake’s center. Garnish with a drizzle of melted chocolate.
11. Pipe a rosette of whipped ganache on top of each cupcake using a piping bag fitted with a star tip.
12. Decorate with chocolate shavings or slices before serving.
Recipe Details
Prep time: 25 minutes (plus chilling time for ganache)
Cook time: 15–20 minutes
Total time: 1 day (including ganache preparation)
Servings: 12 cupcakes
Difficulty: Medium
Variations & Substitutions
- Dark chocolate: use dark or semi-sweet chocolate for a more intense chocolate flavor.
- Flavored ganache: add a teaspoon of espresso powder or liqueur to the ganache for depth.
- Gluten-free: use a gluten-free flour blend instead of all-purpose flour.
- Vegan option: use plant-based cream, chocolate, and egg replacer.
Serving Suggestions
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