Just made these now (recipe inspired by the goddess herself from her book Domestic goddess). I have a couple of ladies coming over tomorrow for a private flow and wanted to make something for us to enjoy after class. Also the fact that my moon time is a day or two away contributed a LOT to this craving 😉
They are heavenly light and the chocolate ganache frosting is just to die for and the fact that just like the cake it is also dairy free does NOT take away from the decadence of this. It’s just heavenly..ermmm, did I say that already? Well that’s just because it SO deserves it.
For the cupcakes you’ll need:
- 110g Sunflower spread (dairy-free)
- 190g dark brown sugar
- 1 large egg, beaten
- ½ tsp vanilla essence
- 50 g dark chocolate, broken into pieces, melted and cooled
- 110g plain flour
- ½ tsp bicarbonate of soda
- 125 ml boiling water
- 11-bun muffin tin and cupcake liners
For the ganache:
- 120 g dark chocolate, chopped into small pieces
- 120ml Alpro soya single cream
- Ground hot chilli powder (quantity to your liking)
- Cream butter and sugar until light and fluffy,
- Add the beaten egg, and mix thoroughly,
- Stir in the vanilla essence and melted chocolate and mix until well combined
- Add the flour already combined with bicarb alternating with the hot water until everything is thoroughly mixed and you’re left with a runny chocolately gooey goodness
- Pour into your lined muffin tin
- Bake in a 180 degrees pre-heated oven for 30 mins
- Leave to cool completely on a wire rack and get on with your ganache.
- Pour soya cream into a saucepan and heat until it starts to boil
- Remove from the heat at this point and pour immediately onto the finely chopped dark chocolate and stir vigorously until all the chocolate has melted.
- Leave to cool for about an hour and then whip to make a light fluffy mixture
- Ice your cupcakes, sprinkle your hot chilli on top to garnish and et voilà, done!