These super-chocolatey cupcakes make a fabulous gluten-free option for a sweet treat! This recipe uses a hand whisk, but you could whisk it by hand if you prefer. You will need a muffin tin and large cupcake cases.
- Prep: 20 mins
- Cook time: 20 mins
- Cooling time: 2 to 3 hours
- Servings: 12
Cupcakes
Ingredients
- 135ml olive oil
- 180g caster sugar
- 3 medium eggs
- Pinch of salt (about a quarter of a teaspoon)
- 60g cocoa
- 115ml boiling water
- 2 teaspoons vanilla extract
- 135g ground almonds
- Half a teaspoon bicarbonate of soda
Chocolate ganache
Ingredients
- 120g dark chocolate – somewhere between 50 – 70 % cocoa works best
- 120g double cream
- 30g glucose syrup
- 30g caster sugar
- Pinch of sea salt flakes (optional)
Cupcakes
How to make
- Line a 12 hole muffin tin with large cupcake cases and pre heat oven to 170°C (fan oven).
- Using an electric hand whisk, whisk the oil, sugar, eggs and salt until pale in colour and creamy.
- In a separate small bowl mix together the cocoa, water and vanilla.
- In another bowl weigh the almonds and add the bicarbonate of soda.
- Add the cocoa mixture into the oil mixture and whisk to combine.
- Add the ground almonds and bicarbonate of soda and whisk again until well combined.
- Divide between the muffin cases, being careful not to overfill, and bake for approximately 20 minutes or until firm and springy to the touch. A skewer/knife inserted into the sponge will have a few chocolatey crumbs on it but no liquid mixture.
- Leave the cupcakes to cool for 10 to 15 minutes, then transfer them to a wire rack and leave them to cool completely.
Chocolate ganache
How to make
- Chop the chocolate into small pieces.
- Into a small saucepan, on a high heat, add the double cream, glucose syrup and caster sugar, cook until it is boiling (large bubbles), then take off heat.
- Put the chocolate and sea salt (flakes) in a bowl and when the cream mixture has boiled, pour it over the chocolate and sea salt. Leave it for a couple of minutes to allow it to start melting the chocolate.
- Gently stir the mixture to help melt the final pieces of chocolate and combine the mixture to make a shiny, silky smooth ganache.
- Leave the ganache to cool for 2 to 3 hours. It will thicken up to a spreadable consistency.
- Apply the ganache to your cooled cupcakes. You can use a knife or spoon, dip the cupcakes, or use a piping bag - it's up to you!
Thank you
Thank you to Brighton & Hove Food Partnership for teaching Amazing Futures young people this recipe at our baking activity session.
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