ingredients
For the cupcakes
3 cups flour
2 cups caster sugar
3T good quality cocoa powder
1t bicarbonate of soda
4t baking powder
Pinch of salt
2 cups boiling water
1 cup canola oil
1/3 cup white vinegar
1t vanilla essence
For the chocolate ganache
180ml cream
300g dark chocolate
25ml cream liqueur
50g butter, cubed
method
For the cupcakes
Preheat the oven to 180C. Place cupcake wrappers in 24 muffin pan holes.
Mix the flour, caster sugar, cocoa powder, bicarbonate of soda, baking powder and salt in a bowl.
In a separate bowl, mix together the boiling water, canola oil, white vinegar and vanilla essence.
Pour the wet ingredients into the dry ingredients and mix to combine.
Spoon the batter into the cupcake wrappers, then bake for 20 minutes or until a skewer inserted comes out clean. Remove the muffins from the pan and allow to cool before frosting.
For the chocolate ganache
Place the cream, dark chocolate, cream liqueur and butter into a heat-proof bowl set over boiling water (bain-marie).
Gently heat the mixture until the chocolate has melted completely and the mixture is smooth and glossy.
Remove from the heat and leave to cool to room temperature.
Frost the cupcakes by spreading each cooled cupcake with ganache.
The above recipe was supplied by Antonella Tuscan Tiramisu Cream Liqueur.
