Chocolate & Blackberry Liqueur Cupcakes

Desserts Food
Helen Bollen, Mrs B's Cakes
12 Servings
Ingredients
CHOCOLATE BLACKBERRY SPONGE
Dark chocolate (50% solids) 55g
Cold water 25g
Cold water 85g
Plain flour 115g
Bicarbonate of soda ½ tsp
Baking powder ½ tsp
Salt ¾ tsp
Cocoa powder 25g
Caster sugar 200g
Margarine 25g softened
Soured cream 85g
Large egg 1
Vanilla extract ½ tsp
Blackberry liqueur
CHOCOLATE LIQUEUR GANCAHE
Dark chocolate (50% solids) 200g
Double cream 200g
Chocolate liqueur 3 tbsp
CHANTILLY CREAM
Double cream 300ml
Icing sugar 2 tbsp
Method
  1. CHOCOLATE BLACKBERRY SPONGE

    - Preheat oven to 185ºC/165ºC fan
    - Heat chocolate and 25g water in a bain marie, then stir in the 85g of water and leave to cool
    - Mix all dry ingredients together, add margarine, cream, egg and vanilla. Beat
    until smooth
    - Add chocolate and mix until texture becomes thick and smooth
    - Fill each cupcake case half way and bake for 25-30 minutes. Once cooled, make several holes in each cake and pour a teaspoon of blackberry liqueur over top
  2. CHOCOLATE LIQUEUR GANACHE

    - Heat the cream. Just before it boils, add chocolate and remove from heat
    - Stir together until smooth and shiny. Stir in chocolate liqueur and cool
    - Move to fridge but stir occasionally
  3. CHANTILLY CREAM

    - Whisk cream and sugar together until thick but not stiff consistency, and put into a piping bag
  4. TO ASSEMBLE

    - To each cupcake add a swirl of ganache, dollop of blackberry jam, swirl of Chantilly cream and a sprinkle of grated dark chocolate
    - Top with a fondant rose