Recipes
Rich chocolate & ginger cupcakes
You need to use different types of chocolate for the cake and the icing to make this recipe perfectly.
You need to use different types of chocolate for the cake and the icing to make this recipe perfectly.
(18 votes)
Cook: 1 Hour 30 Mins
Serves: 14
Price: 45p per serving
Nutritional Information
Each 122g serving contains
Energy
1980kj
473kcal
1980kj
473kcal
24%
Fat
27.7g
27.7g
High
40%
40%
Saturates
16.4g
16.4g
Med
82%
82%
Sugars
35.5g
35.5g
High
39%
39%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1623kj/388kcal
Typical energy values per 100g:
1623kj/388kcal
Ingredients
150g Asda Extra Special Dark Chocolate for Cooking
170g semi-skimmed milk
225g plain flour
2 level tsp baking powder
Pinch ground ginger
200g caster sugar
3 large eggs
50g Natural Selection Crystallised Ginger, roughly chopped
200g Asda Dark Chocolate
200ml double cream
42 Asda Mini Eggs
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Put 14 cupcake cases in two muffin trays or bun tins. Break the cooking chocolate into squares and put in a bowl. Heat the milk until almost simmering but don't allow to boil. Immediately pour onto the chocolate. Leave for 2 minutes, then stir until the chocolate melts. Set aside to cool.
2
Sift together the flour, baking powder, ground ginger and cocoa.
3
Beat the butter and sugar until light and creamy. Beat in the eggs, one at a time.
4
Stir in the flour mixture, chocolate milk and crystallised ginger.
5
Put into the cake cases and bake for 30 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
6
For the icing, break the dark chocolate into squares. Put in a bowl. Heat the cream until almost boiling, stirring gently. Immediately pour onto the chocolate and leave for 1 minute. Stir until the chocolate melts, then leave until it's at room temperature and starting to thicken. Spread or pipe onto the cakes and decorate with the sugared eggs.