Chocolate Cupcakes with Dark Chocolate Ganache

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
10+ 10+
Chocolate Cupcakes with Dark Chocolate Ganache
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

  • 1 tbsp chocolate cake kit
  • 3 large eggs
  • 250ml oil
  • 250ml warm water
Chocolate frosting:
  • Hot Chocolate or any dark chocolate
  • 100g unsalted butter, softened
  • 300g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp. warm milk
  • 18 rose petals

  • Method

  • 1
    Preheat oven to 160°C.
  • 2
    Using an electric mixer, beat the eggs and the oil on high speed for 2–3 minutes.
  • 3
    Add the warm water and beat for a further minute on a lower speed.
  • 4
    Add the cake mix and slowly beat until just combined but smooth.
  • 5
    Line your Le Creuset Muffin Trays with 18 cupcake cases and spoon the mixture into the cases so that they are two thirds full.
  • 6
    Bake for 25 minutes, or until cooked when tested with a skewer.
  • 7
    Remove from the oven and allow to cool.
  • 8
    Frosting:
  • 9
    Gently melt the chocolate in a double boiler or a microwave.
  • 10
    Beat the butter on high speed until light and fluffy, then gradually beat in the icing sugar until smooth. Add the vanilla extract and a little warm milk and beat once again.
  • 11
    Fold in the melted chocolate until well combined and allow to chill to a spreadable consistency.
  • 12
    Once the cupcakes are cool, spread or pipe the icing on the cupcakes and decorate with rose petals.