It makes me a little sad when people say they can’t cook. I want to get all motivational and tell them they can do anything if they try! I wonder if they can’t cook or are just unwilling and maybe inexperienced. To be honest, three years ago I couldn’t cook much more than muffins and chicken schnitzel. I enjoyed cooking but hardly had the time or inclination. I am not exactly sure when everything changed for me, but boy am I glad! I have learnt so many new skills, constantly challenge myself, experiment with new ingredients and am forming quite an impressive repertoire. Most of all, I enjoy it. It’s a great way to let out creativity and it is nice to be able to share something with other people.
My friends have noticed the change in me. I wonder if it’s because I feed them at every chance I get? I am known as the Cupcake Queen, a title that I hold with reverence for my favourite little cakes, proud to turn such simple ingredients into something that fills me and others with so much joy. I have put a lot of thought into this. What is the cupcake attraction? Is it the size, or the nostalgia? For me, I like the variety and possibilities that cupcakes offer. The excitement of virtually endless flavour combinations, and so many ways to decorate them. Maybe it’s the reaction that they always generate, which seems quite amusing, if only my friends knew how easy they actually were to make.
These cupcakes are delicious and dense, your coffee and chocolate fix all in one. The ganache is smooth, dark and seductive. My friend was professing ‘tastegasms’ which I think is the highest compliment of all, and has since called me a tease whenever I mention anything baking related. These cupcakes were enjoyed while sitting near the water over at Milsons Point on the other side of Sydney Harbour, watching the lunar eclipse.
Mocha Mud Cake
Recipe Adapted from Australian Women's Weekly book Cupcakes
Makes 12 large cupcakes
• 165g butter, chopped
• 100g dark chocolate, chopped coarsely
• 1 1/3 cup caster sugar
• ½ cup water
• 1 teaspoon vanilla extract
• ¼ cup coffee liqueur
• 2 tablespoons instant espresso powder
• 1 cup plain flour
• 2 tablespoons self-raising flour
• 2 tablespoons cocoa powder
• 1 egg
Dark Chocolate Ganache
• 100g dark chocolate, chopped coarsely
• ¼ cup thickened cream
1. Preheat oven to 160°C (320°F). Line a standard 12 hole muffin tin with paper cases
2. Combine the butter, chocolate, sugar, water, liqueur and coffee in a small saucepan over low heat until smooth.
3. Transfer mixture to a medium bowl and allow to cool for 15 minutes. Whisk in sifted flours and cocoa, then egg. Divide mixture among the cases.
4. Bake for 40-50 minutes until a skewer inserted into the middle of a cupcake comes out clean. Turn onto wire rack to cool.
5. To make ganache, bring cream to a boil in a small saucepan; pour over the chocolate in a small bowl and stir until smooth. Stand at room temperature until ganache is thick. Pour over cupcakes and smooth with a flat spatula.
