Jackson's Catering of Newcastle has recently introduced cupcakes to it's 'sweets and treats' range, here we will share a recipe with you, for you to try at home…..enjoy!

Dark Chocolate Cupcakes… 25 regular cupcakes

350 degree oven

7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)

3 sticks (343 grams) butter

2-1/4 cups (445 grams) sugar

8 eggs

1-1/4 cups (180 grams) flour

1/4 cup (30 grams) cocoa powder, unsweetened

1-1/2 teaspoons (7 grams) baking powder

1/4 teaspoon salt

1. Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Using a pencil draw a line to segregate 4 cupcake cups for each flavor and write out the ingredients so you can identify the cupcakes after they are baked.

2. Chop chocolate and transfer into the bowl of a standing mixer.

3. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.

4. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.

5. Beat in an electric mixer for 3 minutes.

6. Add one egg at a time, mixing for 10 seconds between each

7. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.

9. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean. Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move them at that point and I find the lower back of my oven to be a bit cooler.

Simple Chocolate Ganache

6 ounces (170 grams) Valrhona 85% cacao (or any bittersweet chocolate)

1 cup heavy cream

1 teaspoon vanilla pinch salt

1. Chop chocolate and transfer into a heat proof bowl.

2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3. Let sit for 1 minute then stir until combined.

4. Add vanilla and salt. Stir until combined.

5. Let cool until at spreading consistency. Note: If the ganache gets too thick, like you forget it on the counter or in the fridge, soften over a pan of simmering water just enough to get it back to spreading consistency.

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