Cupcakes with Salted Chocolate Ganache
Cooking time20 minutes
Prep time30 minutes
Servings20 portions
Ingredients
- 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
- 200g good quality plain chocolate
- 200g Elmlea Double
- Marmite to taste
- To decorate: chocolate sprinkles
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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.
- 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.
- 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.
