Serious chocolate cupcakes for serious chocoholics! They may look sweet, but there is nothing innocent about these little cakes!
Rich, bittersweet, fudgey chocolate cupcakes are generously enswirled with whipped 72% cocoa chocolate and double thick cream ganache......

SugarBloom is a Professional Cake Maker (Visit Website).

Cake Ingredients & Method

INGREDIENTS
6oz dark chocolate
6oz margerine/butter
6oz castor sugar
4oz self raising flour
4 eggs, separated
   
METHOD
Preheat the oven to 180 degrees celcius
Beat together the butter and sugar until light and fluffly.
Separate the eggs and gradually add the yolks to the mixture.
Break the chocolate into small pieces in a separate bowl and melt in the microwave (put it in for 30 seconds at a time, stirring between each one until melted).
Stir the melted chocolate into the mixture.
Whisk the egg whites until stiff
Seive the flour
Fold or whisk in the flour and egg whites bit by bit.
Divide between 2 greased and lined 8 inch sandwich tins
Bake for 20 minutes or until a skewer comes out clean.
Turn onto a cooling rack.

Decor Ingredients & Method

Whipped chocolate ganache piped using a medium open star tip.

To Decorate

Sweet little white fondant blossoms brushed carefully with edible petal dust colour and plain purple blossms with a teensy bit of lustre dust.
Most of the flowers have a pearlised sugar ball in the centre.

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