Sarah Nelson's Scrumptious Chocolate & Ginger Cupcakes
Ingredients
Cupcakes
- 190g plain flour
- 40g cocoa
- 280g caster sugar
- 3 tsp baking powder
- 2 tsp ground ginger
- 1/2 tsp salt
- 200 ml milk
- 3 tbsp stem ginger syrup
- 2 eggs
- 80g unsalted butter
- 3 balls stem ginger finely chopped
- Sarah Nelson’s Sumptuous Chocolate & Stem Ginger Sauce
Icing
- 450g icing sugar, sifted
- 150g unsalted butter
- 60g cocoa
- 30ml milk
- Grasmere Gingerbread® Crumbs
Preparation
- Preheat the oven to 170°C
- Combine the flour, cocoa powder, sugar, baking powder, ground ginger, salt and butter in a large bowl and beat on slow speed until everything is combined, with a sandy consistency.
- Whisk the milk, syrup and eggs together in a jug, then slowly pour about half into the flour mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
- Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture
- Scrape any unmixed ingredients from the side of the bowl and continue mixing for a couple more minutes until the mixture is smooth.
- Divide the mixture between cupcake cases, until around ⅔ full, and cook for 20-25 minutes. They should spring back when touched. Set aside and leave to cool.
- Once the cupcakes are cool, take a small sharp knife and cut a hole out of the middle of each. Place a teaspoon of Sarah Nelson’s Sumptuous Chocolate & Stem Ginger Sauce inside the holes and plug with the cut out pieces of cake.
- Beat the icing sugar, butter and cocoa powder together until the mixture comes together. Add the icing sugar and cocoa in batches to prevent a cloud of icing sugar.
- Turn the mixer down to slow speed and the milk. Once all the milk is fully incorporated, turn the mixer up to high speed. Continue beating until the icing is light and fluffy, about 5 minutes.
- Divide the icing between the cupcakes and spread using a butter knife. Then, dip each cupcake into a bowl of Grasmere Gingerbread® Crumbs and enjoy!