Since she started PM session, she has not much chance of baking with me, so when I came across this recipe from this book I just borrowed from the new Clementi Library, I knew I just have to do it. However, I find that this recipe is rather familar. I cannot recall where is the similar recipe. Anyway, that is not so important. The important thing is, this recipe is easy, uses the ingredients I have on hand and also very much want to "get rid" of due to the soon to come expiry date.
The recipe goes like this :-
Inidividual Milk Chocolate Cupcakes (Makes 12)
75g (2 and 3/4 oz) unsalted butter
75g (2 and 3/4 oz or half cup) milk chocolate chopped
80g (2 and 3/4 oz or 1/3 cup) firmly packed brown sugar
2 eggs, lightly beaten
60g (2 and 1/4 oz or half cup) self raising flour, sifted
80g (2 and 3/4 oz or heaped half cup) milk chocolate chopped
2 tablespoons thick (double/heavy) cream
1. Preheat the oven to 160 dC (315dF/ Gas 2-3). Line a flat-bottomed 12-hole cupcake tray with paper cases. Put the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water - make sure the base of the bowl doesn't touch the water. Stir until melted and combined. Remove the bowl from the heat, add the sugar and egg and mix. Stir in the flour.
2. Transfer the mixture to a measuring bowl and pour into the paper cases. Bake for 20 - 25 minutes, or until a skewer inserted in the centre of a cake comes out clean. Leave in the tin for 10 minutes, then transfer to a wire rack to cool.
3. To make the ganache, place the chocolate and cream in a heatproof bowl. Place over a saucepan of simmering water, making sure that the base of the bowl doesn't touch the water. Once the chocolate has almost melted, remove the bowl from the heat and stir until the remaining chocolate has melted and the mixture is smooth. Allow to cool for about 8 minutes, or until thicken slightly. Return cakes to the cold cupcake tin to keep them stable while you spread one heaped teaspoon of ganache over the top.
Recipe taken from Great Tastes Little Cakes published by Bay Books (sorry no author)
See, that is the end. Easy isn't it? I let my girl stir the chocolate and butter while I prepare lunch. I use dark chocolate couverture instead of milk chocolate by the way, dark chocolate healthier ya? Then I poured in the sugar first (to melt them with the heat), after that wait for the mixture to cool down before I poured in the egg (incase the egg gets cooked). The mixture is pretty warm and I did not bother if the bowl touches the simmering water. What is the rational for not allowing bowl to touch the water? Can anyone tell me?
The batter consistency is not too runny, but it has alot of bubbles, so not sure if it is from the raising agent in the self raising flour or due to my constant vigorous stiring. So, pretty straight forward, but after filling my 12 mini cupcakes I still have some left. I guess the recipe is for a 12 hole big muffin tray? After a round of 25 minutes, I baked the rest (6 only). Not sure if it is due to the batter not covered, I noticed the batter turned alot stickier and thicker, and not so easy to pour the second round. Anyway my girl and I used spoon to scoop, thus we took a long time to fill the tray.
The resulted cupcakes are very nice and soft when warm, but looked very ugly because of the holes on top (perhaps resulted from the airy batter). After cool down, has a hard top and I feel that it is a little to the dry side. Perhaps I over baked. Should try again and bake only the standard mini muffin timing like 10 to 20 minutes.
Here's how ugly they looked.
|the "solid" inside :-)|
I am participating Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by DG from Tested and Tasted with this entry.
p/s : I am sorry I have to type degree Celsius in dC and fahrenheit in dF .. and the fractions ... sigh, cos I do not know how to enter special characters.