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recipe image Cupcakes with Salted Chocolate Ganache

Cupcakes with Salted Chocolate Ganache

Cupcakes with Salted Chocolate Ganache

  • Prep time
    30 minutes
  • Cooking time
    20 minutes
  • Servings
  • Difficulty


  • 115g (4 oz) Stork tub
  • 115g (4 oz) caster sugar
  • 2 eggs, large
  • 140g (4 ½ oz) self-raising flour, sieved with:
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla essence
Chocolate Ganache
  • 200g good quality plain chocolate
  • 200g Elmlea Double
  • Marmite to taste
  • To decorate: chocolate sprinkles


      1. To makes cakes, place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 - 3 minutes. Place teaspoons of the mixture in 18 - 20 paper cases.
      2. Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas mark 5 for 15 - 20 minutes. Cool on a wire tray.
      3. To make chocolate ganache, place chocolate and Elmlea in a bowl and melt over a pan of hot water. Stir and cool in the fridge. Beat until smooth and a piping consistency. Spread or pipe over the cupcakes and decorate with chocolate sprinkles.