I've made these a few times now and they really are delicious if you like chocolate. I'm not a huge fan, but Lloyd likes it.
I have to say, though, I think these are pretty nice.
This recipe makes 24. I half it and make 12. Also recipe states 3/4 fill cases. I only half fill them as they really expand.
65 g unsweetened cocoa powder
190 g flour
300 g sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
180 ml warm water
180 ml buttermilk (If you don't have buttermilk, get the amount you need in ordinary milk and add lemon juice. Leave for about 10 minutes)
3 Tbls sunflower oil (I used olive oil)
1 tsp vanilla
Preheat oven to 175C. Line 2 cupcake tins with liners and set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to ensure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Makes about 2 dozen.
Simple Chocolate Ganache
170 g Good quality chocolate, shaved or chopped into small pieces
160 ml cream
1 tsp corn syrup ( I used golden syrup)
Place the chocolate in a medium bowl and set aside.
Heat the cream and corn syrup on the stove until simmering, then pour over the chocolate. Let stand 5 minutes and stir gently to combine.
Spoon warm ganache over cooled cupcakes and top with a sprinkling of chopped pistachios and royal icing roses, if desired. And yes, I made the roses!