Jessica’s Delicacies
Jan 7, 20211 min
Updated: Jan 19, 2021
Ingredients -
125g unsalted butter
125g golden caster sugar
125g self raising flour
2 large eggs
1 tsp vanilla extract
Topping -
200g milk chocolate, finely chopped
100g double cream
Equipment -
White muffin cases - https://amzn.to/3hSEVVD
Disclaimer -
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Instructions -
Preheat your oven to 160 degrees fan and line a muffin tray with 12 cases.
In a bowl beat together the butter and sugar until light and fluffy.
Add in the eggs and vanilla extract. Mix to combine.
Add in the flour and mix until combined.
Split the batter evenly between the 12 cases. Fill them about 1/4-1/2 full as you need room for the chocolate ganache on top.
Bake in the oven for 15-17 minutes or until a knife comes out clean when inserted.
Whilst the cakes bake, move onto making your ganache.
In a saucepan over a medium-low heat, bring your double cream to a simmer. You don’t want it to boil!
Pour the double cream over your finely chopped chocolate and put cling film over the top. Leave to sit for 2 minutes.
After 2 minutes, stir the chocolate until completely melted and silky smooth.
Pour the ganache on top of the cupcakes right to the top. Even out with a spoon if needs be.
Place the cupcakes in the fridge to set the ganache for 1-2 hours.
Once set, serve and enjoy the childhood nostalgia!