Our signature cupcake, a deliciously moist chocolate cake, filled with a smoky 'lapsang souchong' infused ganache, covered in a dark chocolate buttercream and sprinkled with lots of little pink pig sprinkles!
350g plain flour
360g caster sugar
70g good quality cocoa
1 tsp bicarbonate soda
200g dark chocolate (chopped finely)
1/2 tsp of instant coffee
240ml warm water
210ml oil (any neutral tasting oil—I use rice bran)
120ml thickened cream
8 tsps of loose leaf Lapsang Souchong (or Russian Caravan for a less smoky flavour)
100g dark chocolate (chopped finely)
150g unsalted butter (room temperature)
340g icing sugar (sifted)
50g dark chocolate
Preheat the oven to 160C, and prepare your 12-hole cupcake pan with patty pans.
Whizz 200g of dark chocolate with a stick blender until chocolate is chopped finely.
Whisk chocolate and remaining dry ingredients together in a large bowl, making sure that everything is well incorporated.
In a separate bowl, dissolve instant coffee with warm water and whisk together with eggs, buttermilk and oil.
Make a well in the bowl containing dry ingredients and pour in the wet mixture. Whisk until well incorporated and the batter is smooth—at this point the mix will be quite runny.
Very carefully pour your batter into patty pans, filling them till about 1/2 - 2/3 full.
Bake in the middle rack of your pre-heated oven for 20 minutes.
Remove and leave aside to cool.
Meanwhile, heat 120ml of thickened cream and tea leaves in a saucepan until small bubbles appear.
Strain out the leaves using a tea infuser while pouring the hot cream over the dark chocolate.
Let sit for 30 seconds before gently stirring to incorporate ingredients together.
Pour mixture into a piping bag and chill in the fridge until semi-firm.
In the bowl of an electric mixer, beat butter for 2 minutes until pale and fluffy.
Sift in half of the sugar and beat for another 2 minutes. Repeat with the remaining half.
Reduce speed on the mixer and pour in 50g cooled melted chocolate. Mix until well incorporated.
Transfer your buttercream into a piping bag, ready for the assembly stage.
Once the cupcakes are cool, cut holes in the centre using a 1-cm metal piping tip or a cupcake corer.
Cut about 1cm off the end off your piping bag and squeeze ganache into the cupcake centre, drawing the bag upwards until it reaches the top of the hole.
Pipe the chocolate buttercream on top and sprinkle with piggy sprinkles (or other)!