Haigh’s Chocolate Cupcakes

Cupcakes

• 200g softened unsalted butter, diced
• 3/4 cup (165g) brown sugar
• 3 extra large eggs
• 1 2/3 cups (250g) plain flour, sifted
• 1/4 cup Dutch-process cocoa, sifted
• 1 1/4 teaspoon baking powder
• 200g crème fraiche
• 2 tablespoons milk
• 200g Haigh’s Dark Chocolate Pastilles, melted

Haigh’s Chocolate Ganache

• 200g Haigh’s Dark Chocolate Pastilles, chopped
• 1 cup (250ml) thickened cream

Haigh’s Chocolate Buttercream

• 200g Haigh’s Ideal Blend Chocolate Block, chopped
• 1/2 cup (125ml) thickened cream
• 150g unsalted butter, softened
• 1 cup (170g) icing sugar

For the cupcakes:

• Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole standard muffin pan with paper cases.
• Using an electric stand mixer with a balloon whisk, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating until combined. Add flour, cocoa and baking powder, stirring gently until combined.
• Add crème fraiche and milk, stirring until mixture is well combined. Add melted chocolate, stirring gently to combine.
• Evenly divide mixture between paper cases and bake in preheated oven for 25 minutes or until a skewer comes out of the centre clean. Remove from oven and allow to cool in pan for 5 minutes, before turning onto a wire rack to cool completely.

To serve:

• Haigh’s Chocolate Ganache or Haigh’s Chocolate Buttercream

Decorate with:

• Haigh’s Dark Chocolate Speckles or Haigh’s Milk Chocolate Speckles

For the ganache:

• Place Haigh’s chocolate in a medium mixing bowl. Heat cream in a small saucepan over a medium heat, bring to just below boiling point. Pour over chocolate and gently stir to combine. Leave to stand for several minutes before stirring again.
• Repeat process until chocolate has melted, making sure mixture is not over stirred.
• Cover with plastic wrap and chill in refrigerator for 30 minutes to an hour, to firm up enough to spread or pipe.

For the buttercream:

• Combine chocolate and cream together in a small mixing bowl over a saucepan of gently simmering water. Stir occasionally until chocolate has melted and mixture is smooth. Remove from heat and allow to cool completely.
• Using a stand mixer with a balloon whisk attachment, beat butter and icing sugar together until light and creamy. Slowly add cooled chocolate mixture, beating until light and fluffy.
• Set aside until required.