INGREDIENTS
For the Cupcakes
4 ounces cake flour
4 ounces super fine sugar
8 ounces unsalted butter
8 ounces dark semisweet chocolate
4 large lightly beaten eggs
1/2 tsp baking powder
1 Tbsp rum (optional)
For the Chocolate Ganache Icing
12 ounces semisweet dark chocolate
3/4 cup heavy cream
METHOD
To make the Cupcakes:
Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins.
Place the butter and chocolate into a double boiler and stir until melted, then set aside.
In another bowl beat the sugar and eggs with a mixer on slow until thick and well blended, then fold in the flour and baking powder.
Slowly add the chocolate and butter mixture and mix until well combined.
Then spoon batter into cases until they are half full and then place in the middle rack in your pre-heated oven.
Bake for approximately 20 to 22 minutes or until a toothpick comes out clean.
Then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make the Ganache
Chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil.
Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy & smooth.
Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.
Fill a piping bag with the remaining ganache and pipe a large rosette in the center of each cupcake.
Refrigerate cupcakes until the ganache has set.
*** Tip: When the cupcakes have cooled, use an apple corer and make a well in the centre and fill it with the frosting too. It results in very nice and chocolatey liquid centre.
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