Rich chocolate & ginger cupcakes

Rich chocolate & ginger cupcakes

You need to use different types of chocolate for the cake and the icing to make this recipe perfectly.

By , 21 September 2015

(2 votes)

Rich chocolate & ginger cupcakes
  • 1 Hour 30 Mins

  • Serves: 14

  • Price: 45p per serving

Nutritional Info
Each 122g serving contains
  • Energy

    1980KJ

    473KCAL

    24%
  • Fat

    27.7g

    high

    40%
  • Saturates

    16.4g

    high

    82%
  • Sugars

    35.5g

    high

    39%
  • Salt

    0.5g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1623kJ/388kcal.
Ingredients
  • 150g Asda Extra Special Dark Chocolate for Cooking
  • 170g semi-skimmed milk
  • 225g plain flour
  • 2 level tsp baking powder
  • Pinch ground ginger
  • 200g caster sugar
  • 3 large eggs
  • 50g Natural Selection Crystallised Ginger, roughly chopped
  • For the icing
  • 200g Asda Dark Chocolate
  • 200ml double cream
  • 42 Asda Mini Eggs
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put 14 cupcake cases in two muffin trays or bun tins. Break the cooking chocolate into squares and put in a bowl. Heat the milk until almost simmering but don't allow to boil. Immediately pour onto the chocolate. Leave for 2 minutes, then stir until the chocolate melts. Set aside to cool.

  • Sift together the flour, baking powder, ground ginger and cocoa.

  • Beat the butter and sugar until light and creamy. Beat in the eggs, one at a time.

  • Stir in the flour mixture, chocolate milk and crystallised ginger.

  • Put into the cake cases and bake for 30 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.

  • For the icing, break the dark chocolate into squares. Put in a bowl. Heat the cream until almost boiling, stirring gently. Immediately pour onto the chocolate and leave for 1 minute. Stir until the chocolate melts, then leave until it's at room temperature and starting to thicken. Spread or pipe onto the cakes and decorate with the sugared eggs.