Christmas Cupcakes
Recipe: https://recipestripper.com/recipes/b5ddf005-58dc-4606-b469-4745805159c9
Original source: https://eatlittlebird.com/christmas-cupcakes/
Recipe image: https://eatlittlebird.com/wp-content/uploads/2024/07/christmas-cupcakes-5.jpg

Moist chocolate gingerbread cupcakes topped with a chocolate ganache. These Christmas Cupcakes are an elegant dessert for the festive season!
Yield: 12
Prep time: PT20M
Cook time: PT20M
Total time: PT40M

Ingredients
- 125 ml water
- 75 g dark chocolate (70% cocoa)
- 1 teaspoon instant coffee powder
- 150 g plain flour (all-purpose flour)
- 5 g baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon mixed spice
- pinch fine salt
- 2 eggs
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 100 g unsalted butter (softened)
- 160 g dark muscovado sugar (or dark brown sugar, or light muscovado sugar)
- 100 ml double cream
- 125 g dark chocolate (60% or 70% cocoa)
- 1 teaspoon vanilla extract
- fresh redcurrants

Instructions
1. [For the Cupcakes] Preheat the oven to 200°C/392°F (without fan).
2. [For the Cupcakes] Preheat a metal tray in the middle shelf of the oven.
3. [For the Cupcakes] Place the water, chocolate and instant coffee in a small saucepan.
4. [For the Cupcakes] Heat the saucepan until the chocolate starts to melt.
5. [For the Cupcakes] Take the saucepan off the heat.
6. [For the Cupcakes] Whisk the mixture until the chocolate has fully melted and the liquid mixture is smooth.
7. [For the Cupcakes] Set aside to cool slightly while you get on with the rest of the recipe.
8. [For the Cupcakes] Measure the flour, baking powder, baking soda, mixed spice and salt into a large bowl.
9. [For the Cupcakes] In a small jug, whisk together the eggs, sour cream and vanilla.
10. [For the Cupcakes] Place the butter and sugar into a large mixing bowl or the bowl of an electric stand mixer.
11. [For the Cupcakes] Cream the butter and sugar until it is light and fluffy.
12. [For the Cupcakes] Add the egg mixture.
13. [For the Cupcakes] Slowly beat in the flour mixture, one tablespoon at a time.
14. [For the Cupcakes] Keep beating the batter until everything is well incorporated and smooth.
15. [For the Cupcakes] Line a 12-hole cupcake/muffin pan with paper cases.
16. [For the Cupcakes] Divide the batter between the paper cases.
17. [For the Cupcakes] Bake the cupcakes for 15-20 minutes, or until a skewer inserted in the middle of the cakes comes out clean.
18. [For the Cupcakes] Leave the cupcakes in the pan for about 5 minutes, before removing them to cool completely on a wire rack.
19. [For the Chocolate Ganache] In a small saucepan over low-medium heat, gently warm the cream, chocolate and vanilla.
20. [For the Chocolate Ganache] Once you see the chocolate start to melt, remove the saucepan from the heat.
21. [For the Chocolate Ganache] Use a whisk to mix everything together.
22. [For the Chocolate Ganache] If there are still solid pieces of chocolate, return the saucepan to the heat until all of the chocolate has melted, whisking continuously.
23. [For the Chocolate Ganache] Once you have a smooth and thick mixture, the ganache is ready.
24. [For the Chocolate Ganache] Set the saucepan aside for the mixture to cool slightly. The ganache will thicken as it cools, but you want to use it while it is still warm.
25. [To Decorate the Cupcakes] Dollop a generous teaspoon of warm ganache onto a cupcake.
26. [To Decorate the Cupcakes] Decorate with some redcurrants.
27. [To Decorate the Cupcakes] Repeat for all of the cupcakes.