Truffle Cupcakes

These were made for my lovelies at my Friday Prayer Group to celebrate the day of love. Not only did we have the serious sharing of the Word and fantastic Worship. We ended it all with a Sweetheart Bible Quiz and a game called Sword in Hand. My group is is enthusiastic and a bunch that is earnest and ever friendly. So after all the bible discussion we tucked into these little sweet things for a sweet ending to our meeting!!!!

Ingredients:
For the Cake:
Plain Flour - 85 gms
Caster Sugar - 100 gms
Unsalted Butter - 50 gms
Cocoa Powder - 25 gms
Egg - 1
Baking Soda - 1/2 tsp
Baking Powder - 1/4 tsp

For the Ganache:
Dark Chocolate - 100 gms
Cream - 100 ml

Into a small bowl pour 100ml of boiling water to the cocoa powder and whisk into a smooth paste and cool to room temperature. Cream the butter and sugar together until using an electric whisk or food processor. Add in the egg and then the flour, baking powder and soda together and then add in the cooled cocoa mixture. Put spoonfuls into 14 paper cases and bake for about 18-20 mins in a preheated oven of 180 C. Remove once baked and allow to cool.
In the meantime prepare the ganache by bringing the cream into a boil in a saucepan and pour over the chopped up chocolate and stir to dissolve. You should end up with a thick glossy creamy mixture. Drop a teaspoonful of the mixture onto each cupcake and sprinkle on chocolate sprinkles or shavings, dust icing sugar (optional) and serve.

Chocolate Cupcakes with Chocolate Buttercream Frosting ~ Republic Day Dhamaka

Chocolate Cupcakes are a favorite and for a our Republic Day Dhamaka in our Apartment, these were the first flavours to run out in my Cupcake Sale. These are my personal favourites too. So apart from this flavour making way in my stall there were three other flavours were featured, which was Vanilla with Royal Frosting, Carrot Cupcakes with Cream Cheese Frosting and a Banoffee Cupcake which is Banana and Toffee, for which the pictures will soon be posted! So stay tuned!

Ingredients:
Recipe Source: Joy of Baking
All Purpose Flour - 1 1/3cup
Baking Powder - 2tsps
Salt - 1/4tsp
Hot Boiling Water - 1cup
Cocoa Powder - 1/4cup
Unsalted Butter - 1/2cup
Eggs - 2
Granulated Sugar - 1cup
Vanilla Extract - 2tsp

Chocolate Buttercream Frosting
Shortening or Butter - 1cup
Unsweetened Chocolate - 3 (1 oz squares each or replace with 3/4 cup Cocoa Powder)
Milk - 3-4tbs
Vanilla Extract - 1tsp
Icing Sugar - 4cups, sifted

Preheat oven to 180C. Lightly butter, or line 16 muffin cups with paper liners. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.In another bowl, whisk together the flour, baking powder, and salt.Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

For the Frosting: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.