This Recipe makes 10 regular cupcakes. I made 20 minis (Ok fine... 21, but the 1 was not meant to survive anyway)
101 g all-purpose flour
31 g cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon baking powder
3/8 teaspoon salt
56 g egg, at room temperature
126 g fine sugar
3/8 teaspoon vanilla extract
86 g mayonnaise, at room temperature
105 g water, at room temperature
Preheat oven to 165°C. Line a cupcake pan with paper liners. I used mini soufflé cups.
Sift the flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add the salt and whisk to incorporate. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla on medium-low speed for 1 minute, then increase the speed to medium and continue beating for 5 minutes, or until the batter is pale yellow in color and thick. Stop the mixer and scrape down the sides of the bowl, then beat for another 5 minutes on medium-high. The batter should be very thick, and when the whisk is lifted, the batter should ribbon from it and slowly dissolve into the batter in the bowl. Beat in the mayonnaise until combined. Remove the bowl from the mixer, and using a rubber spatula, alternately fold in the dry ingredients and water in two additions each (so dry, water, dry, water).
Divide the batter evenly among the liners, filling each about 2/3 full. My 4cm sorbet ice cream scoop fills 1 mini soufflé cup perfectly. Bake for about 18 minutes.
Mun's Dark Chocolate Ganache
200g Dark Chocolate Compound (coins/droplets)
170g can of Nestlé Cream, room temperature.
|This is the type they sell in Singapore & Malaysia|