Servings : 48 cupcakes
Cupcakes are always a great idea, they are perfectly neat ready-to-eat portions of cake. Basically any cake recipe can be made into cupcakes. In this case I have used a combination of my basic chocolate cake recipe and vanilla cake recipe, combined the two batters in each cupcake liner to make these lovely half chocolate – half vanilla cupcakes! Best of both worlds! I have topped them with chocolate ganache and crushed nuts.
Ingredients for Chocolate Ganache
- 500 gm chopped semi-sweet chocolate
- 1/2 cup whipping cream
- 1 tsp butter
- flavouring of your choice - like vanilla (few drops)
Prepare your cupcake batter as per the recipe you are using.
Preheat your oven to 170 C
Line your cupcake pan, then add a heaped teaspoonful of vanilla batter carefully in one side of each liner and a heaped teaspoonful of chocolate batter to fill the other side. So you will have half chocolate half vanilla. The batter should come up to about halfway or three-quarter way of the liner depending how full you want your cupcake.
Bake for about 15 minutes or until a toothpick stuck in the center of each cupcake comes out clean. Remove from the pan and allow to cool completely.
You can leave them plain, dust them with icing sugar or frost them as preferred.
For Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil (edges will start bubbling slightly). Immediately pour the boiling cream over the chopped chocolate and allow to stand for 5 minutes. Stir until smooth, then let it cool slightly… about 5 minutes. Apply on your cupcakes and sprinkle crushed nuts or sprinkles and allow to set.