Best Chocolate Cupcakes

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A fantastic bake which is my go-to! These lovely cupcakes are perfect as gifts or to share with your family.

For the Cakes
100g golden caster sugar
60ml sunflower oil
1 large egg
120g self-raising flour
30g cocoa powder
1 tsp vanilla extract
½ tsp bicarbonate of soda
a pinch of salt
2 tbsp instant coffee
140ml water

For the Ganache
100g butter, softened
150g dark chocolate, broken into pieces
1 tsp golden syrup
110ml double cream
maltesers to decorate

– Preheat the oven to 180°C / 160°C with a fan.

– Add the sugar, egg, and sunflower oil to an electric mixer, and beat for 2 minutes.

– Add the flour, vanilla extract, cocoa powder, and bicarbonate of soda. Beat for 5 minutes until smooth.

– Add the coffee to a cup along with 140ml of boiling water. Stir to dissolve the coffee.

– Add the coffee slowly to the cake mix whilst beating.

– Line a muffin tray with cupcake cases.

– Distribute the cake mixture evenly between the cake cases. Do not fill the cases over halfway.

– Place the tray in the oven and cook for 20 minutes. Check after 15 minutes.

– Once the cupcakes are done, remove them from the oven and muffin tray, and place on a cooling rack to cool for 30 minutes.

– Prepare the icing by adding the butter and chocolate pieces to a pan. Melt the chocolate on a low heat, stirring regularly. Once melted, add the golden syrup and mix.

– Transfer the chocolate to a bowl and let it cool for 2 minutes.

– Add the cream and mix well.

– Distribute the ganache onto the cupcakes. Tap the cakes on the counter so that the ganache fills the edges.

Decorate with some maltesers and let the ganache set for half an hour before you tuck in!