LOADED ROCKY ROAD CUPCAKES #desserts #cakes #cupcakes #bars #pumpkin

Two cupcakes in a single week! Is it Christmas?

Haha, no yet here in Australia, Monday this week was RSPCA Cupcake Day (otherwise known as the most heavenly approach to fund-raise for creatures out of luck). Me, being a tremendous creature sweetheart AND an enormous cupcake darling, it should be Christmas 🙂 I made two cupcakes this year for our work morning tea and these Loaded Rocky Road Cupcakes are the subsequent portion.

You may have seen my first portion of Chocolate Doughnut Cupcakes on Tuesday. If not, it would be ideal if you look at them. They are along these lines, so great 'cause, well

The morning tea at my normal everyday employment worked out in a good way. Very well surely and kid, did we eat. I made the Chocolate Doughnut Cupcakes, these Loaded Rocky Road Cupcakes and some Fluffy Lemon Cupcakes.

What's more, I sent a cluster of the considerable number of cupcakes to hubbys fill in too and they all sold out rapidly. I've had demands for the formula that equivalent day so you realize that must be a decent sign. Here you go, free work partner affirmed cupcake formula.

Also try our recipe : HEALTHY VEGAN CHOCOLATE CHIP MUFFINS #muffins #cake #dessert #chocolate #vegan

 

Ingredients :

For the cupcakes:

• 1 cup (130g) plain (all-purp) flour
• 1/2 cup (40g) cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda (bicarb)
• 1/4 teaspoon salt
• 1/2 cup (113g / 1 stick) unsalted butter, melted
• 1/2 cup (100g / 3.5oz) caster (superfine) sugar
• 1/2 cup (100g / 3.5oz) dark brown sugar, packed
• 2 large eggs, room temp
• 2 teaspoon vanilla extract
• 3/4 cup buttermilk

For the Buttercream

• 375 g unsalted butter, softened
• 3 cups icing (powdered / confectioners) sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 tablespoons thickened cream (notes)

Instructions :

1. For the cupcakes: Preheat your oven to 180C (350F) and line your cupcake tins with paper cases.
2. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine
3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
4. Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently on low again. Continue until all the flour and buttermilk is combined. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
5. Fill the cupcake cases only to about half full. Bake in the oven for around 18 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
6. Cool in the tin for 5 minutes before turning out onto a cooling rack.
7. Cut a teaspoon sized hole in the top of each cupcake
8. For the ganache: Heat the cream over low heat until it starts to steam then pour over the chocolate in a heatproof bowl. Allow to sit for a few minutes before stirring to a smooth ganache. If the chocolate doesn’t melt completely, just place the ganache in the microwave for 10 seconds and stir again. It should then be perfect.
9. Fill the holes in the cupcakes with ganache.

Source : bit.ly/2XIJJoQ

Read more our recipe : BLUEBERRY CHEESECAKE ICE CREAM RECIPE #desserts #cake #paleo #vegan #cheesecake