So I hate baking. Don’t get me wrong, I love the product of baking, just not the baking itself. I just really detest the chaos that occurs when trying to locate the ingredients in the fifty different bowls used for the fifty different stages required to make the ‘really easy’ cakes. Due to this, anything I bake has to be dead easy, and really quick (did I mention I’m impatient?)
I found this recipe for Chocolate Mocha muffins in the guardian, and I’ve tweaked it very slightly to make it appear fancy (even though it’s anything but). The recipe makes approximately 18 cupcakes which are all filled with dark chocolate coffee ganache, and topped with dark chocolate coffee ganache and sprinkles.
Prep time: about 20 mins. Cook time: about 20 mins. Makes: 18.
- 150g unsalted butter
- 150g dark chocolate (broken in pieces)
- 150g sugar (I used caster sugar)
- 4 medium eggs
- 150g self-raising flour
- (optional) sugar sprinkles
- 200g dark chocolate (as above)
- 100ml double cream
- 2 tbsp instant coffee granules (I used the cheap sachet stuff)
- Preheat the oven to 180°c and line your cupcake tray with cases. Melt the butter and chocolate together in a bowl over a pan of simmering water (double boil).
- When fully combined remove the bowl from the water. Add the sugar and stir to combine.
- Beat in the eggs using a wooden spoon, then fold in the flour until smoothly combined.
- Spoon the mixture into the muffin cases until half full.
- To make the ganache combine the chocolate, double cream, and coffee in a bowl over simmering water (as before). When smooth and mixed remove from heat and allow to cool slightly.
- Spoon around a teaspoon of ganache into the centre of each cake, then top with remaining cake mix.
- Bake for about 20-25 minutes, until the muffins are springy to the touch.
- Let them cool slightly, then spread ganache onto the tops of all the muffins with a butter knife.
- (optional) Add the coloured sprinkles and voila, all done.