This week we thought we'd give treat time a fiery kick with these sumptuous Dark Ginger cupcakes. Perfect for break time or a mid-afternoon snack, these cupcakes are a favourite for all the family.
Ingredients to make Pure Heavenly Dark Ginger Cupcakes
- 1 Large Bar of Pure Heavenly Dark Ginger Chocolate
- 100ml vegetable oil, plus extra for the tin
- 275g self-raising flour
- 150g dark muscovado sugar
- 1 tsp baking powder
- 1 tbsp ground ginger
- 50g treacle
- 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup
- 150g icing sugar
- ½ lemon, juiced
- 4 crystallised stem ginger pieces, sliced.
Step by Step:
STEP 1
Heat the oven to 200C/180C fan/gas 6. Prepare a muffin tin with paper muffin holders. Cut the pure heavenly chocolate into chocolate chip sized chunks and add to the bowl. Then mix in the flour, muscovado sugar, baking powder and ground ginger. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
STEP 2
Pour the cake mixture into the prepared muffin tin and bake in the center of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
STEP 3
Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the muffins on a plate or stand, remove the parchment and drizzle over the icing. Immediately decorate with crystalised ginger and an extra square of Pure Heavenly chocolate!