Name: Florentine cupcakes
Cook time: 40 min
Total time: 40 min
Ingredients: 60 gram dark eating chocolate, chopped coarsely; 2/3 cup (160ml) water; 90 gram butter, softened; 1 cup (220g) firmly packed brown sugar; 2 eggs; 2/3 cup (100g) self-raising flour; 2 tablespoon cocoa powder; 1/3 cup (40g) ground almonds; Milk chocolate ganache; 100 gram milk eating chocolate, chopped coarsely; 1/4 cup (60ml) cream; Florentine topping; 1 cup (80g) flaked almonds, roasted; 1/2 cup (115g) coarsely chopped glacé ginger; 1 cup (200g) red glacé cherries, halved; 50 gram dark eating chocolate, melted, for drizzling

Florentine cupcakes

With a delicious almond, cherry and ginger topping drizzled with ganache, these chocolate cupcakes are fantastic for a special occasion.

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Makes 6 Item

Cook

40M

Ingredients

60 gram dark eating chocolate, chopped coarsely

2/3 cup (160ml) water

90 gram butter, softened

1 cup (220g) firmly packed brown sugar

2 eggs

2/3 cup (100g) self-raising flour

2 tablespoon cocoa powder

1/3 cup (40g) ground almonds

Milk chocolate ganache

100 gram milk eating chocolate, chopped coarsely

1/4 cup (60ml) cream

Florentine topping

1 cup (80g) flaked almonds, roasted

1/2 cup (115g) coarsely chopped glacé ginger

1 cup (200g) red glacé cherries, halved

50 gram dark eating chocolate, melted, for drizzling

Method

1.Preheat oven to 160°C (140°C fan-forced). Line 6-hole Texas (¾-cup/180ml) muffin pan with paper cases.

2.Stir chocolate and the water in small saucepan over low heat until smooth.

3.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture.

4.Spoon mixture into cases; smooth surface. Bake about 35 minutes. Turn cakes onto wire rack to cool.

5.Meanwhile, make milk chocolate ganache. Place chocolate in small heatproof bowl. Bring cream to the boil in small saucepan; pour over chocolate, stir until smooth. Stand at room temperature until ganache is spreadable.

6.To make florentine topping, combine ingredients in small bowl.

7.Spread cakes with ganache, top with florentine mixture; drizzle with melted chocolate.

This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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