Rich and chocolatey and warm and spicy, with plenty of soft icing, these are a delicious tea time treat.
2 x muffin tins, lined with 14 - 16 paper cases
70g butter, softened
170g plain flour
250g caster sugar
50g cocoa powder
1 tbsp baking powder
1 tsp ground ginger
1/2 tsp salt
210ml whole milk
2 large, free range eggs
4 balls stem ginger, finely chopped
170g caster sugar
8 tbsp water
4 free range egg yolks
300g butter, softened
150g dark chocolate, melted
1. Preheat oven to 170C / 325F / gas 3
2. Put all the ingredients in a large bowl and whisk until you have a smooth batter.
3. Divide between the paper cases in the muffin trays, I use a 50ml ice cream scoop.
4. Bake for 20-25 mins, until the cupcakes are springy to the touch.
5. Remove to a wire rack and leave to cool.
1. Put the sugar and water in a small pan and heat slowly until the sugar dissolves.
2. Bring to the boil and boil until it reaches 110C on a sugar thermometer. Don't let the syrup start to caramelize.
3. Meanwhile, put the egg yolks into a bowl and briefly whisk, then pour the hot syrup into the bowl in a thin, steady stream, whisking continuously. Keep whisking until the mixture becomes pale, mousse like and completely cold.
4. Gradually whisk in the butter, followed by the melted chocolate.
To assemble -
Pipe or swirl the icing onto the cupcakes and decorate with crystallized ginger.