Chocolate Fudge Cupcakes with Rice Crispies
It was clear
when I first heard that a good friend was leaving to return to
England I had to make a wonderful chocolate cupcake. But I wasn't
quite sure what
chocolate
cupcake it was to be. Chris likes his Cadbury Boost Bars, I thought
about chopping up the bar to top the chocolate fudge cake but I
didn't want him to have a heart attack, so rice crispies instead.
The cake is deliciously dark in colour and is wonderfully rich but
not heavy in texture. The ganache is silky, glossy, liquid
SIN.
Chocolate Fudge Cake
Makes 24
Cupcakes
200g Quality Chocolate, 66% Cocoa Solids
250g Butter, softened
160g Dark Brown Sugar
4 Tbspn Light Corn Syrup
350g Plain Flour, sifted
50g Cocoa Powder, sifted
2 Tsp Baking Soda
6 Medium Eggs
10 Tbspn Milk
Chocolate Ganache
500 gm Quality Chocolate, 66% Cocoa Solids melted
100 gm Butter, melted
250ml Double Cream
Rice Crispies
Preheat oven
at 170C.
Place the chocolate; butter, sugar and syrup in a basin over a
saucepan of simmering water melt together. Allow to cool.
Stir into the chocolate mixture the flour, cocoa and bicarbonate of
soda. Beat in the eggs and enough milk to form a dropping
mixture.
Divide batter among baking cups ½ full (they rise up quite a
bit).
Bake for 20 - 30 minutes until springy and firm to the touch.
Remove from oven leave to cool for 10 minutes before placing on a
cooling rack to cool completely.
Once cooled, use a knife to level out cupcakes, sprinkle rice
crispies over cupcakes.
Meanwhile, boil the cream in a saucepan, taking care not to burn
it. Remove from the heat as soon as it's boiled.
Melt the chocolate, then stir it into the hot cream.
Melt the Butter and stir into the cream/chocolare mixture, mixing
well until all the butter is incorportated.
Beat until smooth and glossy, drizzle over cupcakes, add another
layer of rice crispies and drizzle more ganache
over.
Leave to let
chocolate ganache set.
