Extra Moist Sugar Free Cupcake with Dark Chocolate Ganache

These cupcakes are simply irresistible. It is decadent and moist even on the third day. I made it for hubby as an anniversary gift as I can’t think of anything else to give but food. Since he loves chocolate, I thought of making him this pretty cupcakes. I used monkfruit as the sweetener, zero calorie and plant based, it is just perfect since he had put on some weight during this endemic time. He can eat one or two with lesser guilt.

Ingredients

  • 60g All purpose flour
  • 80g equal monk fruit sweetener
  • 25g unsweetened cocoa
  • pinch of salt
  • 1/2 tsp baking soda
  • 65g sour cream
  • 30g well beaten egg
  • 60ml oil
  • 1/2 tsp vanilla
  • 70ml hot water diluted with 3g of coffee
  • 40g mini semi sweet chocolate chips

Ganache

  • 200g dark chocolate chocolate
  • 100g thickened cream
  • 10g melted butter

Others

  • 2 piping bag
  • 1 small round piping tip and 1 big star tip
  • royal icing flower (optional)
  • gold leaf (optional)
  • 7 pipette filled with Kahlua (optional)
  • 7 cupcake liner
  • cupcake/muffin tray
  • Nutella

Method

  • Preheat the oven at 150 degree celsius
  • Sift all the dry ingredients together (flour, baking soda, sweetener, salt and cocoa). Give some gently whisk to distribute the ingredients evenly.
  • Add in the egg, sour cream, vanilla and oil. Mix gently to combine. Add in the coffee mixture. Mix gently to combine. Do not over mix. The result is a runny batter.
  • Add in the chocolate chip and give a light stir.
  • Place the cupcake liner into the muffin tray. Fill up the cupcake liner with the batter, about 80 percent full. Fill some water on the unfilled muffin tray holes. This is just to protect the tray.
  • Bake for about 18 minutes or until when the skewer inserted in the middle of the cupcake turns out clean.. Turn the tray at 9-10 minutes for more evenly baking. Do note mine is already baked at 18 minutes.
  • Let the cupcakes sit in the tray for 10-15 minutes before transferring it to a cooling wire rack. Allow it to cool down completely
  • Warm up the cream. Do not let it boil. Take it off from the heat and pour in the dark chocolate chip. Mix until all the chocolate has melted and combined well with the cream. Add in the melted butter , mix well to combine. Transfer to a bowl. Allow it to cool down to room temp, Cover with cling wrap. Let the cling wrap touch the ganache to prevent a film forming, and cover with another sheet of cling wrap again before placing it into the chiller for about 10-15 minutes. Do check it at 10. By this time the texture of the ganache is already thick and can be transfer to a piping bag with a big star tip.
  • Pipe a dollop of Nutella in the middle of the cupcake
  • Then pipe the ganache on top. Decorate with whatever you fancy or like the one I used.

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