CADBURY GANASH CUPCAKES

Ingredients

170g unsalted butter

170g soft brown sugar

110g self raising flour

85g chocolate powder (I used Cadbury's Bournville coco powder) 

3 eggs

hot water

Ganash

140g chocolate (I used Cadbury's Dairymilk and if you buy a big bar there is enough to make the frosting and pinch a bit to) 

150ml double cream

Method 

Cream together the butter and sugar, in a separate bowl measure out the flour and coco powder. Add the flour/coco mixture to the butter/sugar mixture slowly with the egg  a table spoon or two at a time stirring well  in between adding. This is a super easy sponge mixture to make it is very quick, add a little hot (not boiling) water to moisten depending how stick and wet you like your cake i would recommend  3 table spoons. You can add chocolate chips if you want that extra chocolate but it really doesn't need it. Also you can add orange juice instead of water or camp coffee or even peppermint for that something a little bit different. 

Put finished mixture into cupcake cases and tin then bake for 20-30 mins at 180 or gas mark 4

Stab with sharp pointy thing to make sure they are cooked all the way through and leave to cool (covering for cooling helps keep in the moisture) 

Whilst your waiting for your cupcakes to cool you can make the frosting break up the chocolate and melt in a bowl over a saucepan with just a little water in. (you don't want the water in the pan to touch the bowl) stir continuously and don't over heat (you want to melt not cook burnt chocolate is bad) once you have a smooth mixture you can take the chocolate off the heat and stir in the cream. DON'T PANIC the mixture will go a bit funny this is because you have added cold cream to hot chocolate just keep stirring the frosting will go creamy and smooth. This mixture is pretty much good to use but I like to put mine in the fridge for an hour or so to firm it back up a little (this makes it easier to use with a pipping bag or if your decorating a bigger cake it stays where you put it) For the cupcakes I used disposable pipping bags working from the center of the cake and spiraled outwards then finished with gold decorating sugar and edible silver balls. 

Special Note - Happy Birthday Sirlene.