Dark Chocolate Fudge Christmas Cupcake

This cupcake recipe is part of my Christmas Baking Project 2011.
Every year I whip up a batch of cakes and cookies and make up Christmas hampers to give out to friends and neighbours. This year is going to be extra exciting because I am spending my first ever Christmas in the Netherlands. I have no friends. So I have decided to take boxes of goodies round to my neighbours whom I see from time to time where we exchange pleasantries and civil chit chat.

These cupcakes were intended for the staff of a particular cafe R and I frequent every week for brunch. We made our delivery today and they were all very surprised by the gesture. For a moment the waitress kinda just stared at the box and did not react. I told her it was mean for all the staff ~ 3 waitresses and 2 chefs ~ and she hesitantly took the box from me and took it to the kitchen. Five minutes later she came back to our table with a concerned look on her face. First she thanked us again for the gift, then she asked if we had decided to leave the Netherlands for good. Haha.

No, we are not leaving. It’s just a gift, to say thank you for the good service and good food.

Anyway, they were very grateful and they said when we come back next week drinks will be on the house. That’s very gracious of them. I was very pleased with the way they turned out myself. I made all the little sugared snowflakes from fondant, made all the cupcake covers from cardboard and wrapping paper, and dusted the tops of the cake with a mix of granulated white sugar and edible glitter for added contrast. All in all it was a very fun filled project and I look forward to more.

 Recipe.

• 125 g dark semi-sweet chocolate
• 100 mls heavy cream
• 50 mls whole milk
• 30 g butter

Place all these ingredients in a non-stick saucepan and heat on the gentlest of fires until they all melt together and become one seriously delicious ganache. Remove from fire and set aside to cool.

• 70 g butter
• 160 g light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 220 g plain all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 140 mls fresh milk
• pinch of salt

1. Cream butter and sugar until pale and fluffy. Add vanilla extract and beat somemore.

2.Scrape down the bowl and add eggs one at a time.

3. When everything is incorporated, pour in the cooled chocolate ganache you made earlier.

4. Combine all dry ingredients in a separate bowl and add this to the wet ingredients, alternating with the milk in three additions. Do not over mix or you will end up with a tough cake.

5. Spoon mixture into prepared paper cups and bake for 23 – 25 minutes in a 180°C oven.

6. Remove from oven and cool completely on wire racks before icing them. Personally I like eating these cakes when they are still warm, without icing.

Chocolate Buttercream Frosting.

This butter cream I use is adapted from the Primrose Bakery cupcake book. Its a nice thick butter cream frosting with lots of flavour and easy to work with.

• 175 g dark semi-sweet chocolate, melted
• 225 g butter
• 1 tbsp milk
• 250 g icing sugar
• 1 tsp vanilla extract

1. Cream butter for about a minute first and then add the vanilla extract and milk.

2. Add the sugar. Beat until fluffy. Then add the cooled chocolate to the mix and continue beating until mixture fluffs up.

3. Test the frosting. If it is too runny then keep beating it and it will thicken further.

I hope everyone will enjoy these delicious cupcakes as I have making them. Try them out and lemme know if it turns out well for you. Until next time.

~ ENJOY ~

All packed up and ready for delivery