Chocolate cupcakes with mandarin cream
Servings
12
servingsPrep time
20
minutesCooking time
20
minutesIngredients
- Chocolate Cupcakes
1 cup 1 (150g) plain flour
1 1 ⁄2 cup (50g) cocoa powder
1 tsp 1 baking powder
1 1 ⁄2 tsp bicarbonate of soda
1 1 ⁄4 tsp salt
2 large 2 eggs
1 cup 1 (220g) caster sugar
1 1 ⁄2 cup (125ml) buttermilk
1 1 ⁄2 cup (125ml) vegetable oil
1 tsp 1 vanilla extract
1 1 ⁄2 cup (125ml) hot water or hot coffee (for depth of flavour)
- Mandarin cream
300 ml 300 thickened cream
2 Tbsp 2 icing sugar
Zest of 1 mandarin
2 Tbsp 2 mandarin juice (freshly squeezed)
Optional, 1 tsp orange blossom water
- Chocolate drizzle icing
100 ml 100 thickened cream
100 g 100 dark chocolate (50–60% cocoa), finely chopped
1 tsp 1 glucose syrup or honey
Method
- Preheat oven to 170°C (fan- forced) or 180°C. Line 12-hole muffin tin with cupcake cases.
- In medium bowl, sift together flour, cocoa powder, baking powder, bicarb soda and salt. In separate bowl, whisk eggs and sugar until pale. Add buttermilk, oil and vanilla. Mix well. Gradually fold in dry ingredients. Stir through hot water or coffee until smooth. 3. Divide mixture evenly among cupcake cases (about 3⁄4 full). Bake for 18–20 minutes or until skewer inserted comes out clean. Cool in tin for 5 minutes, then transfer to wire rack to cool completely.
- Make mandarin cream. In chilled bowl, whip cream and icing sugar to soft peaks. Add mandarin zest and juice (and orange blossom water if using), whip until thickened and fluffy.
- Make chocolate icing. Heat cream gently in small saucepan until just below boiling point. Remove from heat and pour over chopped chocolate in bowl. Let sit 1 minute, then stir until silky smooth. Stir in glucose syrup or honey—it helps drizzle cling and stay glossy. Cool slightly (5–10 minutes) until flowing consistency, not too runny, not too thick.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
