Creamy Chocolate Cupcake
500 gm chocolate
3 cups cream
1 cup plain flour
2 cups sugar
1 tsp baking powder
1 tbsp cocoa powder
Salt to taste
1 tsp baking soda
1 cup shortening
3 cups water
2 eggs
3 cups milk
1 tsp vanilla
2 tbsp butter
Sugar flowers, sweets and sprinkles
Directions:
1. Preheat oven to 180 degrees C. Line cupcake pans with paper liners.
2. Melt the butter, chocolate, half of the sugar and a cup water in a saucepan, Stir milk, cream over low heat until smooth. Set aside to cool.
3. Stir the eggs and vanilla into the chocolate mixture.
4. Put the flour into a bowl and stir in the chocolate mixture until smooth.
5. Sift in cocoa and baking powder and stir to combine all the other ingredients into bowl. Start to beat it until smooth.
6. Fill liners 2/3 full of batter. Bake 25 minutes or until toothpick inserted in centre comes out clean.
7. Cool slightly in pans, and place on wire racks to cool completely.
8. Frost when chocolate cupcakes are completely cool. Place them in the refrigerator until the ganache is chilled.
9. For sauce, place some more chocolate in a bowl over a pan and simmer. Stir until chocolate has melted. Remove from heat and stir until smooth. Stir in some cream and sift half of the sugar. Cool slightly.
10. Serve cakes topped with sauce. Decorate with flowers, sprinkles and sweets.
