In honour of the UKs’ National #ChocolateWeek, Paladone presents Raspberry filled Chocolate Ganache 2 ways Pupcakes.
Makes 12 Pupcakes
Oven temperature 180c/325f f gas mark 4
3 tablespoons caster sugar
2 teaspoons vanilla extract
2 Gelatine sheets
1. Heat raspberries in a pan. Be sure they don’t boil. Simmer gently until all of the raspberries have dissolved.
2. Add the sugar and vanilla extract to the raspberries. Very important to taste as you add! You don’t want jaw clenchingly bitter rasps or for them to be too sweet!
3. Strain the raspberry sauce through a sieve to get rid of the seeds. Allow to cool and in the meantime prepare the gelatine as per instructions on pack. I used 2 sheets as I had just under 1/2 pint of raspberry mixture.
4. Ideally the raspberry jelly needs to set for about 4 hours to get a good consistency for the cupcakes. You don’t want it runny where it will just soak into the sponge.
200g Plain flour (AKA All Purpose flour)
200g caster sugar
175g Stork baking margarine, room temperature
40g good quality cocoa powder. I use Green and Blacks.
2 large eggs beaten
150 mls Sour Cream
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons vanilla extract
1. This is a really simple method! Weigh out and prepare all of your ingredients, pop them in a big mixing bowl and mix together! If you don’t have an electrical gadget and are doing this by hand you may want to cream your margarine and sugar together first to be sure you have no lumps!
2. Divide between the cupcake cases and pop them in the oven for approximately 15-20 minutes or until springy to the touch.
3. Remove from oven and set aside to cool.
4. Once cooled, cut the centres from the cupcakes and put to the side.
600g good quality dark chocolate. (Green and Blacks)
300ml Whipping cream.
1. Chop or break chocolate into equal size pieces and put into a glass bowl.
2. Pour the cream over the chocolate.
3. Pop into the microwave for 30 secs on a medium heat.
4. Stir chocolate and cream together, you will see the chocolate start to melt.
5. Repeat the process only 30 secs or less at a time until the chocolate has melted into the cream. Don’t worry if you get to a point where there a few lumps of chocolate still there, don’t be tempted to keep heating as this will burn the mixture, just carry on stirring the cream and chocolate mix. The stirring itself is enough to dissolve any residue lumps of chocolate.
6. Divide your Ganache mixture into 2 bowls. one bowl will be used straight away and one can be set to the side whilst you assemble you pupcakes.
Assembling the pups!
So you should have 12 beautifully cooled pupcakes with their centres cored, a slightly wobbly raspberry jelly and 2 bowls of very yummy dark chocolate Ganache.
Put about 1 tablespoon of the jelly into the holes of the pups and pop the sponge plugs on top! With one of your bowls of ganache, pour the gooey ganache on top of the pups. You’ll want enough on each one to sit to the top edge of each silicone case.
Set these beauties to the side and with your second bowl of ganache, give it a good whipping until it thickens slightly and lightens in colour. Piping bags and nozzles at the ready! AND! Decorate your pups!!!!
Now my lovely bakers! This was a tricky one! Chocolate can be a bit of a nuisance to work with!
Don’t be tempted to continue heating your ganache mix, just keep stirring to get rid of any lumps! Temperature when working with chocolate is so important, it burns very easily!
Don’t over whip the Ganache! I made that mistake first time round and my mixture ‘split’. Be gentle and keep an eye on it!
Follow Elise at My Cupcake Addiction on YouTube for some great tips and inspiration.
To finish off I really feel I should add some kind of WARNING to this little piece! My Oh My is it CHOCOLATEY!!!!!
But it’s National Chocolate Week people, it’s not like you’re eating these little CHOCOLATEY clouds of heaven every day is it?! Is it??? Are you???