These are my usual dark chocolate mix cupcakes with some ginger added to make it a little more exciting. Spice it up if you'll excuse the pun. I added glace ginger in the mix, but I actually wasn't sure about the little lumps of ginger, it'd prefer it to be more even in the mixture. Glace ginger is also very sweet, so I think next time I'd try stem ginger.
100g dark chocolate
100g light brown sugar
140g plain flour
1/2tsp bicarbonate of soda
100ml runny yoghurt
Tbsp of ground ginger
Tbsp of glace ginger
White chocolate icing
250g icing sugar
150g white chocolate
110g butter (softened)
A few gingernut biscuits
- Preheat the oven to 180C, and line a muffin tin with baking cases.
- Melt the chocolate in bursts in the microwave.
- Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time.
- Fold in the melted chocolate, and sift in the flour, bicarb and ginger.
- Add the yoghurt and glace ginger and mix until just incorporated. Spoon into the prepared tins and bake for 15-20mins, or until springy to touch. Leave to cool.
- To make the icing, beat the butter and a little icing sugar together until smooth. Gradually add the icing sugar a little at a time until it's completely incorporated.
- Melt the white chocolate by heating in the microwave for short bursts of time, and add the chocolate to the icing mixture. Add the cream if it seems too thick.
- Pipe the icing onto the cakes in large swirls with a star shaped nozzle. Top with half a gingernut biscuit and dust with some cocoa powder.
Since making these a week or so ago, I've started doing the 5:2 diet to deflate the Christmas tyre a little... so there wont be so much baking going on. Although I am going to try to make some muffins that are both delicious and low in calories, though I'm not convinced that can be done!