It’s that time of year again when my favourite TV programme is back on – the Great British Bake Off! In fact I haven’t watched any other TV all year; we don’t have a licence because since having kids we found that we never watched TV apart from one or two things that we could get on iPlayer the day after, and the GBBO is the only thing I’ve downloaded this year. I love watching other people bake – some impressive recipes as well as some that don’t quite go as planned – just ordinary people who enjoy and have a talent for baking.
Last week, the first of several rounds until the final, was all about cake. Mmmm cake! In the third round of three, the showstopper round, the contestants had to bake a chocolate cake with chocolate decorations. Coincidentally, the cupcake for August on my cupcake calendar is a chocolate one, so I thought it would be very fitting to bake come indulgent chocolate cupcakes this week, inspired by both my calendar and the GBBO. Last year during the competition I managed to bake something each week inspired by the theme of that week; I’m not sure I will get chance every week this year, but I’ll give it a go where possible!
These cupcakes have a very gooey, dense and fudgy consistency, and are very yummy. More of a treat for us when the boys have gone to bed than a snack for little ones! Here’s how I baked them…
Ingredients – makes 12
- 100g dark chocolate
- 120g margarine
- 80g brown sugar
- 1 tbsp honey
- 180g plain flour
- 25g cocoa powder
- 1/4 tsp baking powder
- 2 eggs
- 90ml milk
- 100g milk chocolate
- 90ml soured cream or creme fraiche
- Prepare a 12-hole muffin tin with cupcake cases, and preheat the oven to 180ºC (fan)
- Melt the chocolate, margarine, sugar and honey in a bowl, either in the microwave or over a pan of boiling water.
- Weigh the flour and cocoa powder in a large bowl and add the baking powder.
- Pour the molten ingredients into the bowl with the dry ingredients and mix.
- Beat the eggs, add them to the large bowl along with the milk, and mix until well combined.
- Pour the mixture, which is quite runny, into the cake cases until they are about two thirds full.
- Bake in the oven for about 15 minutes until a skewer inserted into the centre comes out clean, and leave to cool completely.
- To make the ganache, break the chocolate into chunks and melt either in the microwave or over a pan of boiling water.
- Stir in the soured cream or creme fraiche until smooth and thick – chill in the fridge if it’s still a little runny to help firm it up.
- Spread over the top of the cupcakes to finish them.
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