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Cupcakes with Salted Chocolate Ganache
Cupcakes with Salted Chocolate Ganache
Prep time
30 minutes
Cooking time
20 minutes
Servings
20 portions
Difficulty
Easy
Ingredients
Cake
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
Instructions
how_make
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.
