Delightfully fluffy cupcakes that taste just like a hot fudge sundae!
Cupcakes:
Makes 12 cupcakes.
- 120g butter, softened
- 2/3 cup caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/4 cups self-raising flour
- 1/2 cup milk
Preheat oven to 180 degrees Celsius
Bake for about 20 minutes
Using an electric mixer or electric hand-held beaters, beat the butter, sugar and vanilla together in a large bowl, starting on low speed and increasing to high once the sugar is incorporated. Beat until the mixture is pale and creamy, stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula.
Add one egg to the butter mixture and beat for about a minute. Stop the machine and scrape down the side and base of the bowl. Repeat with remaining egg.
Sift about half the flour over the butter mixture. Stir with a spoon or beat with the electric mixer/beaters on very low speed until the flour is just incorporated.
Add about half the milk and stir or beat on very low speed until just combined. Repeat the process with the remaining flour and milk. Do not overmix the batter.
Ganache:
- 300 ml cream
- 600 g dark chocolate
Slowly bring cream to a boil, the moment it is ready take it off the heat. Pour the cream over the chopped chocolate, let it sit for a few minutes then mix to combine the ingredients. Once it has combined let it cool slightly then use an offset spatula, or the back of a spoon, to spread onto the cupcakes.
Whipped cream:
- 1 cup heavy cream
- 1/4 cup sugar, or to taste (I did not include this)
- 1 tablespoon vanilla extract
Using an electric mixer or electric hand-held beaters whip the cream until it is slightly thickened. Now add the sugar and any flavorings. Continue to whip until cream forms soft peaks.
