Nothing beats a Jocelyn’s Provisions Chocolate Butter Cupcake. And when we say nothing, we mean nothing.
Imagine being able to transport one of those melt-in-your-mouth, unbelievably delicious cupcakes straight to your kitchen at any point you like. Well, now you can, because we have hacked into the Jocelyn’s Provisions head quarters, and stolen what is one of their most protected recipes… Until now.
Chocolate Butter Cake Cupcakes
- 250g Butter (semi firm)
- 250g Caster Sugar
- 2 Egg yolks
- 2 Eggs
- 300g Self Raising Flour
- 30g Quality Dutch Cocoa
- 190 mls Full Cream Milk
Place all ingredients into a mixing bowl & blend on a low speed (using a paddle or beater). Scrape down sides of bowl & mix on a medium speed for 2 minutes.
Prepare 12 cupcake papers in a baking pan. Fill each paper with a generous tablespoon of batter & sprinkle with cinnamon. Bake at 180’c or 160’c (fan forced) for 15-20 minutes or until cake springs back. Leave to cool in tray for 5 minutes & transfer to wire rack.
Dark Chocolate Ganache
- 250 g Dark coverture chocolate
- 200ml Cream
Bring cream to the boil and add gradually to chocolate one third at a time. Use a spatula to mix until all chocolate is melted. Allow to cool (ganache should be thick & creamy). Ice cupcakes with ganache & decorate using silver cachous.
June 5, 2014