Here at Reef, we are lucky that we have some amazing friends on the island. Instructor Dave’s fiancee, Cat, is the best baker on the island and regularly treats us to tasty cakes.
So for those of you who want to have a go at one of Cat’s awesome recipes, here is her guide to chocolate brownie cupcakes with chocolate ganache!
The Cake Batter
- 75g Unsalted Butter
- 125g Sugar (50/50 mix of caster and light brown sugar if possible)
- 35g Cocoa Powder
- Pinch of Salt
- Half a teaspoon of Vanilla Essence
- 1 Large Egg
- 35g Plain Flour
- 35g Chocolate chips
- 50g Frozen Raspberries, cooked with 2 tablespoons of caster sugar
- 100g chocolate chips
- 2 tablespoons milk
- 2 tablespoons light brown sugar
In a heavy base pan, gently heat the raspberries and sugar together until they become a thicker syrup – if you just add the raspberries, they melt unevenly and release too much water. Leave to cool. In a heat proof bowl mix together the butter, sugar and cocoa and either microwave in short bursts of 10 seconds, or melt over a pan of simmering water. Add the pinch of salt, vanilla essence, egg and cooled raspberry mixture. Fold in the flour and chocolate chips – making sure the mixture has cooled enough to not melt the chocolate chips. Cook for around 20 mins at 180 degrees Celsius, the tops should have a slight crisp on the top, but try to keep the inside soft like you would regular brownies. This makes 24 mini cupcakes. One of the easiest and tastiest icing you can make is a ganache topping – this is usually melted chocolate and cream, but on these I used Dark chocolate, milk and brown sugar. The brown sugar helps to solidify the ganache and compliments the fudge brownie flavour. The best way to avoid the ganache splitting is to heat the milk and brown sugar, then add the chocolate. I use a small whisk to ensure there are no lumps left, and remember that it will thicken as it sets/cools.
Finally get hold of some jazzy icing pens – preferably glittery to make it extra special.