What can I say about this recipe? This is the most delicious cupcake I have ever had. Honestly.
Unfortunately, this cupcake has two downsides. Downside number 1 are the calories. As you will see when looking at the ingredients, the topping contains an unbelievable amount of chocolate. This makes sure that the cupcakes taste incredible, but unfortunately it also makes them contain a lot of calories. Since I do not eat such super-rich cupcakes every day, though, this is okay for me.
The sponge makes up for all the chocolate a little bit. It contains cocoa powder and even whole-grain spelt flour. That means it is almost healthy, isn´t it?
The second downside is the fact that such a lot of high quality lactose-free chocolate is very expensive. I therefore use a mixture of cheaper lactose-free chocolate, e.g. Bensdorp Kochschokolade 42% or Manner Schokolade 70%, and more expensive lactose-free chocolate as e.g. Lindt or Merci. This time I used about 150 g Bensdorp Kochschokolade and about 300 g Merci chocolate.
40 ml sunflower oil
1 ¼ sticks (140 g) butter, softened
1 ½ cup (180 g) powdered sugar
⅓ cup (40 g) cocoa powder
90 ml boiling water
1 ½ cup (150 g) wholemeal spelt flour
2 TL baking powder
1 pinch salt
1 ¼ cup (285 ml) whipping cream
2 tbsp. butter
16.4 oz. (465 g) dark chocolate, lactose-free
7 oz. (200 g) mascarpone, lactose-free
Prepare the ganache for the topping the day before you make the cupcakes:
Chop the chocolate into really small pieces.
In a small pot, bring the whipping cream to a boil. Immediately remove the pot from the oven.
Stir the chopped chocolate and the 2 tbsp. butter into the whipping cream until smooth.
Mix this ganache with an immersion blender for 3 minutes.
Chill the ganache in a cool place overnight. Not in the fridge – it will be too cold! If you do not have a cool place, keep the pot with the ganache in the kitchen and put it into the fridge one hour before you finish making the topping.
The next day, prepare the sponge:
Preheat the oven to 355° F (180° C).
Put 12 cupcake liners into a muffin baking tray. I have a standard muffin baking tray of the sort you can buy in Austrian stores. As far as I know, professional muffin baking trays are a bit deeper. With my tray, the batter made 15 cupcakes. Depending on your muffin baking tray, it might be a good idea to prepare an additional one, just in case.
In a small bowl, mix together flour, baking powder and salt.
Melt sunflower oil, butter and powdered sugar in a double boiler and stir well.
Beat the eggs with a hand mixer at maximum speed for about 40 seconds until fluffy.
Stir the eggs into the butter-mixture.
Dissolve the cocoa powder in the boiling water. You will get a kind of cocoa paste. Stir it into the eggs-butter-mixture immediately.
Add the flour mixture and stir until the ingredients have combined. The batter will be very soft, almost liquid.
Pour the batter into the cupcake liners, each ¾ full.
Bake for 30-35 minutes. They will be done when a toothpick inserted in the center comes out clean.
Take the muffin baking tray out of the oven and let the cupcakes cool.
Beat the ganache with the hand mixer for 30 seconds at maximum speed. If the ganache is rather soft, put it into the fridge for about 15 minutes.
Add the mascarpone to the ganache. Beat for 10 seconds at high speed.
Fill the topping into an icing bag and decorate the cupcakes with the topping. If you do not have an icing bag, spoon the topping onto the cupcakes and spread it with a butter knife. Decorate any way you wish.
Adapted from: Gruber, R. (2013, 2. Aufl.), 130 g Liebe. Wien: Christian Brandstätter Verlag.