I did have a blackberry and almond crumble slice lined up for you today. It was absolutly perfect for the last of the season’s blackberries, or to make use of the ones you’ve stashed away in the freezer, but i’m very sorry to say i’ve gone and lost the recipe. Most of my recipes get scribbled down in a little blue notebook. It comes into the kitchen with me, and ingredients and amounts are noted down as I bake. If a recipe needs a rethink or a tweak, the alterations are written in, along with any important notes. The pages are splattered with chocolate and coffee, and covered in buttery smears. It frequently get wet and needs drying out. Its the best way to know where my recipes are though. I’ve brought it with me on my travels. For some reason I can’t understand my crumble just isn’t in there. I can’t imagine where I put the recipe. Sadly probably on a scrap of paper that ended up in the bin when we packed up the Hong Kong house.
Luckily, Kirsten from The Pink Rose Bakery, alerted me to the very important fact that this week is International Chocolate Week, so to make up for the lack of a fruity crumble, i’ve got some seriously chocolatly cupcakes for you instead!
Its probably clear from a flick through my recipes, that chocolate is probably my favourite baking ingredient. If you asked me to make you a cake its more than likely to feature chocolate. I do try to vary my baking, branch out to a wider range of flavours, but somehow chocolate always seems to sneak its way back in there.
These cakes feature not one, but three types of chocolate. Chocolate sponge is filled with generous chunks of white and milk chocolate. They’re topped with a rich and smooth dark chocolate ganache. To add to the chocolate theme even further i’ve decorated them simply with a grating of white chocolate.
I made these a while ago for the birthday a chocoholic friend (someone who would live off chocolate milk, coco pops and chocolate bars if you let him!) and they went down a treat.
I used almond extract in the cupcakes, giving them a chocolate marzipan taste. If you don’t fancy almond, however, feel free to substitute with vanilla extract as indicated in the recipe.
I hope you enjoy celebrating International Chocolate Week!
Triple Chocolate Cupcakes
for the cupcakes
70g caster sugar
70g self raising flour
15 cocoa powder, sifted
100ml double cream (feel free to substitute with an equal quantity of milk)
1 teaspoon almond extract OR 1 teaspoon vanilla extract
50g white chocolate
50g milk chocolate
for the ganache
100g dark chocolate
50g milk chocolate
120ml single cream
A few squares of white chocolate to decorate, optional
Preheat the oven to 180C/ 160 fan/ 350F.
Line a cupcake tin with 6 paper cases.
Cream together the butter and sugar until light and fluffy.
Beat in the egg, then fold in the flour and cocoa powder. Next, fold through the double cream (or milk if you are using).
Roughly chop your white and milk chocolate into large chunks. I use a heavy knife and a chopping board. Fold the chunks through the mixture.
Divide the mixture evenly between the 6 paper cases.
Put into the centre of the preheated oven, and bake for about 15-18 minutes, or until the cakes are risen and firm to the touch.
Place on a wire rack and cool completely.
While the cakes cool, make your ganache.
Break the chocolate into small chunks and place them into a heat proof bowl.
In a small saucepan, gently heat your cream until just at boiling point, don’t let it boil. Remove it from the heat, allow to stand for about 30 seconds, then pour over the chocolate. Quickly stir until all the chocolate has melted and you have a thick, smooth sauce. Cool completely until the ganache is a spreadable consistency.
Using a spoon or a palette knife, spread ganache over your cupcakes. Finish with a grating of white chocolate.