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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Chocolate Cupcakes with a Decadent Chocolate Ganache Frosting

Chocolate Cupcakes with a Decadent Chocolate Ganache Frosting

Makes: 18

Ingredients

Chocolate Ganache:
250ml cream
200g NOMU Decadent Hot Chocolate pieces
60g unsalted butter

Chocolate Cupcakes:
1 NOMU Chocolate Cake Kit
3 large eggs
1 cup (250ml) sunflower oil
1 cup (250ml) hot water

Directions

To make the chocolate ganache, combine the cream, NOMU Decadent Hot Chocolate pieces and butter in a heavy-based saucepan and gently heat, stirring regularly, until completely melted and smooth. Allow the ganache to cool until it has reached a spreadable consistency.

While the ganache is cooling make the cupcakes. Preheat your oven to 160°C and place 18 standard cupcake cups in a muffin tray.

Using an electric mixer, beat the eggs and oil on high speed for 2-3 minutes. Add the hot water and beat for a further minute a lower speed. Add the cake mix and slowly beat until just combined and smooth.

Divide the batter between the 18 cupcake cups in the muffin tray and bake for 25 minutes or until cooked when tested with a skewer.

Leave to cool for 15 minutes in the tray and then turn the cupcakes out onto a cooling rack. Leave to cool completely before icing.

Ice the cupcakes with the decadent chocolate ganache before serving.

Ingredients

Chocolate Ganache:
250ml cream
200g NOMU Decadent Hot Chocolate pieces
60g unsalted butter

Chocolate Cupcakes:
1 NOMU Chocolate Cake Kit
3 large eggs
1 cup (250ml) sunflower oil
1 cup (250ml) hot water

Directions

To make the chocolate ganache, combine the cream, NOMU Decadent Hot Chocolate pieces and butter in a heavy-based saucepan and gently heat, stirring regularly, until completely melted and smooth. Allow the ganache to cool until it has reached a spreadable consistency.

While the ganache is cooling make the cupcakes. Preheat your oven to 160°C and place 18 standard cupcake cups in a muffin tray.

Using an electric mixer, beat the eggs and oil on high speed for 2-3 minutes. Add the hot water and beat for a further minute a lower speed. Add the cake mix and slowly beat until just combined and smooth.

Divide the batter between the 18 cupcake cups in the muffin tray and bake for 25 minutes or until cooked when tested with a skewer.

Leave to cool for 15 minutes in the tray and then turn the cupcakes out onto a cooling rack. Leave to cool completely before icing.

Ice the cupcakes with the decadent chocolate ganache before serving.

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