I love baking and this is my favourite ever cupcake recipe! In fact I would say it is the ULTIMATE recipe for the lightest, most melt in the mouth chocolate cupcakes you will ever try!
100g caster sugar
60ml sunflower oil
1 large egg
1tsp vanilla extract
120g self-raising flour
30g cocoa powder
½ tsp bicarbonate of soda
2tbsp strong instant coffee granules
For the icing:
100g unsalted butter
150g dark chocolate (70% cocoa solids)
1tsp golden syrup
Preheat the oven to 180 degrees centigrade (160 degrees fan oven). Line a muffin tin with paper cake cases.
Add the caster sugar and sunflower oil to a large bowl, break in the egg and whisk for a few seconds. Add the vanilla extract and whisk again. Add the self-raising flour to the bowl, with the cocoa powder, bicarbonate of soda and a good pinch of salt.
Add the instant coffee granules to a cup or mug and make up with 140ml boiling water. Stir until the coffee granules have dissolved.
Start whisking the flour mix again and as you do, slowly add the coffee. You will end up with a very runny mixture, so transfer it to a measuring jug which will make it much easier to pour into the cupcake cases.
Half fill each paper case with mixture. You will probably have enough mixture for 12-14 cakes. Don’t overfill the cases or you won’t have enough room for the icing.
Bake in the oven for 15-20 minutes. Check that they are cooked with a toothpick – it should come out clean if the cake is cooked through. Once the cakes are cooked, remove them from the baking tray and leave them to cool completely before decorating.
To make the chocolate ganache icing, add the butter and chocolate to a bowl. You can melt it in a bain marie, which is to suspend the bowl over a saucepan of boiling water, or melt it slowly in a microwave, or in a saucepan on a very low heat. When the chocolate and butter have melted, add the golden syrup and pour the mixture into a bowl, and allow to cool to lukewarm before adding the cream to avoid the mixture splitting. Stir to combine all the ingredients, and you can then pour the ganache onto each cake, shaking them slightly to make sure that the ganache covers the cake completely. You can use a piping bag if you prefer.
Finish each cake with Maltesers or your favourite chocolates and allow to set for 30 minutes, if you can!