INGREDIENTS

For the cupcakes:

  • 3 cups flour
  • 2 cups castor sugar
  • 3T cocoa powder
  • 1t bicarbonate of soda
  • 4t baking powder
  • Pinch of salt
  • 2 cups boiling water
  • 1 cup canola oil
  • 1/3 cup white vinegar
  • 1t vanilla essence

For the chocolate ganache frosting:

  • 180ml cream
  • 300g dark chocolate
  • 25ml Antonella Tiramisu Cream
  • 50g butter, cubed

METHOD

To make the cupcakes:

  1. Preheat oven to 180 C. Place cupcake wrappers in 24 muffin pan holes.
  2. Mix the flour, castor sugar, cocoa, bicarbonate of soda, baking powder and salt in a bowl.
  3. In a separate bowl, mix together the boiling water, oil, vinegar and vanilla essence.
  4. Pour wet ingredients into the dry ingredients then mix to combine.
  5. Spoon batter into the cupcake wrappers then bake for 20 minutes or until a skewer inserted comes out clean.
  6. Remove from the pan, and cool before frosting.

To make the chocolate ganache filling:

  1. Place the cream, chocolate, Tiramisu Liqueur and butter into a heat-proof bowl set over boiling water.
  2. Gently heat until the chocolate is melted and the mixture is smooth and glossy.
  3. Remove from the heat and leave to cool to room temperature.
  4. Frost the cupcakes by spreading each cooled cupcake with ganache.

This recipe serves 8-10 people