Friday, 4 July 2014

Steamed chocolate cupcake with chocolate ganache

I had chocolate ganache left from making a chocolate banana cake, so I freezed it. It has been one month so I thought I better use it before it can't be eaten anymore. 
For a different variation, you can fold in 8 tablespoons of chocolate chips as the last step instead of the ganache. 

I used only 3 tablespoons of chocolate powder for this. You should try 4 tablespoons for a darker more appetizing colour.

Adapted this recipe from Yoyo's kitchen adventures:

Makes ~8 silicon cup cakes

1 cup all-purpose flour
2 tsp baking powder
4 tbsp cocoa powder
2 eggs
7 tbsp plain yoghurt
2 tbsp sugar
4 tbsp vegetable oil
Chocolate ganache for filling OR 8 tbsp chocolate chips for folding in

1) Fill a steamer with water and bring it to boil at med-high heat. 
2) Sift the flour, cocoa powder and baking powder in a large bowl.
3) In a separate bowl, whisk the egg, sugar, yoghurt and vegetable oil together.
4) Add the egg mixture to the flour mixture and mix them together well without introducing too much air. Aim for less than 15 strokes and make sure there are no flour patches left. If you need more strokes, do it but at the end drop the bowl a few times on the tabletop to get rid of air bubbles. 
5) Fill each cupcake holder with 1 tablespoon of batter, add ganache, then top with 1 tablespoon of batter. 

If you are using chocolate chips instead of ganache, fold in the chips with a spatula.  
6) Place the cupcake holders in the  wok, cover loosely with aluminium foil. Put on the lid and steam at med-high heat for 8 minutes.

7) The cupcakes are cooked when a skewer comes out clean.

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