Black Jewel cupcakes
User Reviews
5
-
Servings
36
-
Course
Cake
-
Cuisine
Australian
Black Jewel cupcakes
Description
The Black Jewel cupcakes start with a fudgy chocolate cake batter made by mixing flour, cocoa powder, baking soda, salt, and sugar before combining with wet ingredients including oil, buttermilk, vinegar, eggs, and vanilla. The batter is portioned into small cupcake molds greased and lined with paper, then baked until just cooked through, resulting in dense, moist, and rich chocolate cupcakes with a slightly dark cocoa note.
Once cooled, the cupcakes are topped with a smooth ganache made from dark chocolate and warmed cream, adding a glossy and creamy finish. Black sugar icing is rolled out and used for decoration along with icing sugar dusting and small embellishments. These bite-sized cupcakes bring concentrated chocolate flavor and an elegant, textured look with the contrasting icing details.
They bake quickly and chill well, making them suitable for preparing ahead and decorating later. The recipe’s combination of Dutch-process cocoa and dark chocolate ganache gives a deep chocolate complexity, balanced by the buttermilk’s slight tang in the cake.
Ingredients
Fudgy Chocolate cake
- 300 gram plain flour 2 cups
- 500 gram caster sugar 2 1/2 cups
- 75 gram Dutch-process cocoa powder 3/4 cup, dark
- 2 teaspoons baking soda
- 1 teaspoon salt
- 250 ml of oil 1 cup
- 500 ml buttermilk 2 cups
- 20 ml vinegar 1 Tablespoon
- 2 egg or lemon juice, large
- 1 teaspoon vanilla extract
- 2 Tablespoons water Extra of water if very thick
Ganache
- 150 gram dark chocolate lindt or callebaut - 60-70%
- 100 ml cream
- 750 gram black sugar icing roll out
- 160 gram icing sugar plus extra for dusting the bench, powdered sugar
- 36 little decorations- whatever you like
- 1/2 egg white
- 1 drop lemon juice
Instructions
- Use a very small two bite cupcakes tray. Use any size tray or cupcake paper you want though. Make the cake by putting the flour, cocoa, baking soda, salt and sugar into the bowl and mixing well in a machine or by hand, breaking up all the lumps and mixing well.
- Mix the eggs, oil, vanilla, buttermilk and vinegar till combined, then mix the wet and the dry mixtures together and beat till smooth
- Pour this into the moulds ( always greased and lined with baking paper) or cupcake wrappers a little higher than 3/4 of the way up.
- Bake for 15 minutes or till just cooked in the centre. Cool several minutes in the pan before turning out. Chill for an hour or two or overnight.
- Make the ganache by warming the cream , then add the chocolate and stir till smooth. Spread this onto the cakes and let them dry for a bit. Minw went onto mini cake bases made from cardboard.
- Sprinkle a little sifted icing sugar onto a bench, and roll out the black icing. Measure your cupcake from one side over to the next and cut a circle with that diameter. Using a palette knife under the icing to pick it up from the table drape it over the cake and smooth down, cutting off any excess. a cake this small is not hard to handle, but make sure you have a couple of extras as the first may not look great.
- Continue with each tiny cake till the are finished.
- Decorate however you like, using the edible glue.
Glue
- Put 1/2 an eggwhite into a cup or bowl with a drop of lemon juice. Start adding sifted icing sugar a bit at a time until you have a very firm mixture. If you want to add colouring do this now. Gel colours are advised. I make sure mine is just runny enough to dab onto decorations without running off. This will stick decorations onto cakes. You can also pipe it to make dots and lines for designs.
User Reviews
Overall Rating
5
You'll Also Love
