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Rich Dark Chocolate Cup Cakes

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Rich Dark Chocolate Cupcakes Recipe

Ingredients

Is it "cup cakes" or "cupcakes?" Apparently, a "cup cake" refers to a cake that is measured in volume by a standard-sized cup, while a "cupcake" is what we're making today: specifically, a Rich Dark Chocolate Cupcakes Recipe. 

While there are many shops selling cupcake in Singapore, why not make your own as a weekend project to share with friends and family? 

At Pastry Mart, we share the joy of baking with everyone. As one of the best places that provide baking supplies in Singapore, our clients trust that we bring in high-quality ingredients that they purchase in bulk to resell to you. To get started, you can purchase any ingredients in our recipes by adding to your cart and checking out!

To make this recipe, you'll need to craft two separate parts of the whole cupcake: the first is the cake in the cup, and the second is the chocolate ganache. 

Cupcake Recipe
1. Natra Dark Chocolate Couverture (70%) - 200g
2. Lurpak Unsalted Butter - 200g
3. Self-Raising Flour - 180g
4. Pastry Mart Baking Soda - 1/4 teaspoon
5. Pastry Mart High-Foat Cocoa Powder 20-22% alkalized (Dark Red Colour) - 15g
6. Light Brown Sugar - 170g
7. Instant Coffee Powder - 1 teaspoon
8. Eggs (Medium sized) - 3
9. Buttermilk (or Milk 75ml and Lemon Juice 5g) - 75ml

Chocolate Ganache
1. Natra Dark Chocolate Couverture - 200g
2. Arla Whipping Cream - 200g
3. Lurpak Salted Butter - 25g

How to make the cupcakes!


Let's start with the cupcake first:

1. Pre-heat the oven to 170 degrees Celcius.
2. To make the egg mixture, lightly whisk the three eggs and add 75ml of buttermilk. Set it aside to rest.
3. Melt 200g of dark chocolate couverture, 200g of Lurpak Unsalted Butter, and 1 teaspoon of coffee powder on a bain-marie or microwave them. Set these aside to rest too.
4. Sieve 180g of self-raising flour, 1/4 teaspoon of Pastry Mart Baking Soda, and 15g of Cocoa Powder. Once done, mix 170g of brown sugar in as well. Also set these aside.
5. Take these three bowls of mixture and pour them all into one bowl. 
6. Stir continuously until all is well and blended. You can tell that it's good when it becomes a smooth, runny consistency.
7. Pour the batter evenly into muffin cups, about 2/3 of it's height.
8. Bake for around 18 - 22 minutes, depending on the size of the cups.
9. Cool cupcakes before frosting.


How to make the Chocolate Ganache.

1. Place 200g of Natra Dark Chocolate chocolate in a bowl.
2. Gently warm up 200g of Arla Whipping Cream and pour it into the chocolate
3. Stir until the chocolate has melted and mixed evenly. 
4. Add 25g Lurpark Salted Butter and continue stirring until the mixture has smoothened. 
5. Cool the mix in a refrigerator- this helps to create a firmer piping consistency.
6. Pipe it onto the cupcakes!


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