This weekend was very special, I made 130 cupcakes for a lovely couple of friends who got married. It was stressful, but thankfully they are so sweet and relaxed about everything that it was a really fun experience.
For their actual wedding day I made a banana choc chip cake with chocolate layers, bananas, caramel and it sounds like it went down very well.
For the cupcakes I made banana choc chip, red velvet with cream cheese, dorie greenspans perfect party cupcakes with lemon buttercream, and these mocha mud cakes
makes 12 cupcakes
165 g butter
100g dark eating chocolate
290g caster (superfine) sugar
2/3 cup (170ml) water
1/4 cup (60ml) coffee liqueur
2 tablespoons instant coffee granules
150g plain flour
2 tablespoons self raising flour
2 tablespoons cocoa powder
Preheat oven to 300f/150c
Combine the butter, chocolate, sugar, water, coffee liqueur and coffee granules and heat on low, stirring until melted together. Whisk the flours and cocoa powder and the egg, and then put into cupcake cases, around 2/3 full.
Bake for 30-40 mins, or until a toothpick comes out clean when put in the cakes.
100g dark chocolate, chopped
Heat cream until nearly boiling. Add chocolate, leave for 5 minutes then stir until melted. Refridgerate until a little thicker
Freeze the cupcakes for 5 mins, then pour a little chocolate onto them until it reaches the sides of the cake.