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Cupcakes with Salted Chocolate Ganache

  • Cooking time
  • Prep time
  • Servings20 portions
recipe image Cupcakes with Salted Chocolate Ganache

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

  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.