Pom Bear May 19

Chocolate & Blackberry Liqueur Cupcakes

Helen Bollen, Mrs B's Cakes
Serves: 12
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Ingredients

  • CHOCOLATE BLACKBERRY SPONGE
  • Dark chocolate (50% solids) 55g
  • Cold water 25g
  • Cold water 85g
  • Plain flour 115g
  • Bicarbonate of soda ½ tsp
  • Baking powder ½ tsp
  • Salt ¾ tsp
  • Cocoa powder 25g
  • Caster sugar 200g
  • Margarine 25g softened
  • Soured cream 85g
  • Large egg 1
  • Vanilla extract ½ tsp
  • Blackberry liqueur
  • CHOCOLATE LIQUEUR GANCAHE
  • Dark chocolate (50% solids) 200g
  • Double cream 200g
  • Chocolate liqueur 3 tbsp
  • CHANTILLY CREAM
  • Double cream 300ml
  • Icing sugar 2 tbsp

Method

  1. CHOCOLATE BLACKBERRY SPONGE

    - Preheat oven to 185ºC/165ºC fan
    - Heat chocolate and 25g water in a bain marie, then stir in the 85g of water and leave to cool
    - Mix all dry ingredients together, add margarine, cream, egg and vanilla. Beat
    until smooth
    - Add chocolate and mix until texture becomes thick and smooth
    - Fill each cupcake case half way and bake for 25-30 minutes. Once cooled, make several holes in each cake and pour a teaspoon of blackberry liqueur over top
  2. CHOCOLATE LIQUEUR GANACHE

    - Heat the cream. Just before it boils, add chocolate and remove from heat
    - Stir together until smooth and shiny. Stir in chocolate liqueur and cool
    - Move to fridge but stir occasionally
  3. CHANTILLY CREAM

    - Whisk cream and sugar together until thick but not stiff consistency, and put into a piping bag
  4. TO ASSEMBLE

    - To each cupcake add a swirl of ganache, dollop of blackberry jam, swirl of Chantilly cream and a sprinkle of grated dark chocolate
    - Top with a fondant rose
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