Chocolate Cupcakes with Carrot Tops by Kirsten Tibballs

Cooking Directions

To make the Chocolate Cupcakes

• Heat the oven to 170°C, fan forced.
• Line a cupcake tray with 12 paper patty pans. Alternatively, you can line the cupcake tray with baking paper cut into 13cm x 13cm squares.
• Combine the water and cocoa powder to create a paste.
• Melt the butter in a saucepan or in the microwave.
• Place the flour, bicarbonate soda, salt, and sugar in a bowl, then add the eggs, cocoa paste, and melted butter and mix to combine.
• Lastly, add the Bulla Sour Cream, and vegetable oil and mix to incorporate.
• Evenly divide the chocolate cupcake batter between the 12 patty pans.
• Bake the cupcakes in the preheated oven for 17-20 minutes, or until they bounce back when gently pressed in the centre.
• Allow to cool in the tray for 10 minutes before transferring to a wire cooling rack.
• Once completely cooled, use a serrated edged knife to trim approximately 1cm off the top of each cupcake and set them aside to use for the crumble.
• Reduce the oven temperature to 120°C, fan forced.
• Crumble the cupcake tops over a lined baking tray and bake in the preheated oven for approximately 45 minutes, or until dried out and crunchy.
• Allow the crumble to cool completely, then store in an airtight container.

To make the Chocolate Ganache

• Place the Bulla Thickened Cream in a saucepan and bring to a boil.
• Pour the hot cream over the finely chopped milk chocolate and whisk until completely melted and combined.
• Cover the surface of the ganache with plastic wrap and allow to set at room temperature for approximately 3 hours, or until it reaches piping consistency.
• Transfer the ganache into a piping bag, cut a 3cm tip off the end, then pipe it on top of the cooled cupcakes. Alternatively, you can spoon or spread the ganache on top of the cupcakes.

To make the Strawberry Carrots

• If using a block of chocolate, chop it into small pieces. Place the chocolate in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until completely melted.
• Sieve in the orange colour powder and mix to incorporate.
• If the chocolate is quite thick, you can mix in a few drops of vegetable oil to thin it out.
• Dip each strawberry into the coloured chocolate, gently shake to remove any excess, then place them on a lined tray.
• Place into the fridge for 5-10 minutes to set.

Note: The orange colour powder may vary depending on the brand. You can adjust the quantity of powder depending on the shade of orange you desire.

To Finish

• Top each cupcake with a strawberry carrot, placing it in the centre of the ganache.
• Lastly, scatter the dried cupcake crumble around the base of the carrot.