Rich chocolate & ginger cupcakes
- 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
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.