This recipe for Light & Squidgy Chocolate cupcakes does exactly what it says! The finished cupcakes are really light – almost Genoese sponge crossed with fluffy mousse and contains very little flour but lots of eggs and chocolate which gives a lovely squidgy sponge. I made 2 different ones – one with a poured ganache topping and the other whipped ganache. Both tasted scrummy as!
Sorry not one for my vegan buddies although maybe if I lay down the challenge to Hilde she might come up with a vegan version!
Squidgy Chocolate Cupcake Recipe
Makes about 12 cupcakes
- 250g Good Quality Chocolate (I used plain chocolate)
- 150g Butter
- 5 medium eggs
- 120g Icing Sugar
- 2 Tablespoons Plain Flour
You can also add 2 tablespoons of ground almonds plus 1 tablespoon of brandy or rum if you want a slightly boozy flavour in there.
Method for Squidgy Chocolate Cupcakes
Chop up the chocolate and butter and place together in a bowl over hot water to melt. I always melt chocolate in a bain marie as I am pretty heavy handed when using a microwave but if you prefer you can gently melt the mix in a microwave until just smooth.
Whip the eggs until thick and creamy. It is very important to get these light and fluffy as they are what will hold the structure of your cupcakes. If you don’t mix them long enough your cupcakes will not be as fluffy and light.
Sieve the icing sugar and flour. Stir carefully into the whisked egg. If adding almonds and alcohol now is the time to stir these in too.
Add the melted chocolate and butter mixing slowly until all incorporated and even.
The mixture is quite runny so you may find it easier to put it into a jug and pour into the baking cases.
Bake for about 10 – 12 minutes at 180° C until well risen and firm to the touch.
Cool on a wire rack
For my cupcakes I used 2 different toppings each was based on ganache. For the ganache I used Squires Kitchen Ganache Mix as I wanted to test this product out. In total I used 500g of the dry ganache mix.
While the ganache was still liquid I poured a layer of the meted ganache over the top of the cooled buns and left to set.
I finished the top with treble clefs piped in white chocolate – I used the white chocolate Choco-writers.
To use the Chocowriters pop the tube into a jug of hot water, making sure the top is completely sealed tight. Leave until it is melted and soft. Dry the tube and use to pipe the details directly onto the cupcakes. If you do not feel confident piping directly onto the surface you can draw the design onto paper and place under a sheet of acetate. Pipe onto the acetate sheet using the design as a guide. When set lift carefully from the acetate sheet and place on the top of your cupcake.
I left the remainder of the ganache to cool in the fridge.
While that was cooling I used the Choco writer to make lines on a sheet of acetate. I melted a small amount of dark chocolate and then spread over the lines. I placed the sheet into the fridge to set. It is important not to over set as it will become brittle so take it out while still flexible to cut out your shapes.
Cut out small hearts from the chocolate using the FMM medium Heart Cutter (Heart cutter 4 in the FMM pack). Don’t try to removed them from the sheet at this point just and pop back into the fridge on the sheet to set completely.
I then whipped up the cooled ganache to a frothy finish and using a star savoy tube piped swirls of the whipped chocolate ganache onto the top of each cupcake.
To finish I removed the chocolate shapes from the fridge peeling away the heart shapes from the acetate. I placed one of the chocolate heart cut outs onto each cupcake and dusted with a little icing sugar. Special treat…eat the left over chocolate… or you could remelt it to use again!
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