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By Laura Bakhtiarian :: @Piecesofme___


135g butter, chopped

150g dark chocolate, chopped

1/2 cup (125ml) hot water

1 cup (200g) brown sugar

2/3 cup (100g) plain flour, sifted

1/4 cup (40g) self-raising flour, sifted

2 tablespoons cocoa powder, sifted

1 egg

Fruchocs for decoration and hidden surprise in each cupcake

Chocolate Ganache

200g dark chocolate

200g double thick cream


Preheat oven to 160°C. Line a twenty four mini cupcake pan with paper cases.

Combine the chocolate and butter in a saucepan over low heat, stirring for 3-4 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat.

Add the sugar and stir to combine, then set aside for 5-7 minutes to cool slightly.

Sift plain flour, self raising flour, and cocoa into the chocolate mixture and use a whisk to stir until combined. Stir in the egg and hot water.

Distribute half the mixture evenly among the prepared cupcake cases, and place a Fruchoc in the middle of each (make sure it doesn’t reach the bottom!) Cover Fruchocs with the rest of the batter.

Bake cupcakes in a preheated oven for 15-20 minutes or until cooked through.

Transfer to a wire rack to cool completely.

Ganache Method

Place the cream in a heatproof bowl over a pan of simmering water. Do not allow the water to touch the bottom of the bowl. Stir with a metal spoon for 1-3 minutes or until cream is warm (make sure it doesn’t boil!)

Add chocolate to the warmed cream and stir for another 1-3 minutes until the mixture is smooth. Remove from heat and allow to cool for a few minutes.

Once ganache is cooled, place into a piping bag and pipe the ganache onto cupcakes in a swirl. Alternatively, you can spread the ganache across the cupcakes and set aside to cool completely.

Garnish with chopped and whole Fruchocs.

Laura x

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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