BEST CHOCOLATE AND GINGER CUPCAKES

I love cupcakes, however I haven't until yesterday - being Valentines day, found the perfect chocolate receipt! So if you feel like something sweet and yummy this weekend, why not make these?

For 7 big ones you need:

2 eggs

250 ml of flour

3 tsp of baking powder

1 tsp of vanilla sugar - not synthetic

2 tbsp on finely chopped or grated ginger (use a fine grater)

125 ml of sugar

100 g dark (70%) chocolate

90 g of butter

Frosting:

100 g of butter (room tempered)

100 g white chocolate

1,5 - 2 dl icing sugar

How to:

Turn the oven on to 180 degrees.
You need a cup cake tray - it makes the cup cakes keep their shape and not melt out.
Use a water bath to melt the dark chocolate and butter.

First, beat the eggs and sugar together with a hand mixer until it becomes rather stiff and airy. The sugar should be dissolved.

Shift the flour, baking powder and vanilla sugar into the egg and sugar mix. Stir gently until it is all a smooth mixture. Now you can add the melted chocolate and butter mix and the grated ginger. Stir until smooth. Now you can fill your cup cake holders. Set on the middle rack of the oven and bake for 20 minutes.

When done, set a side to cool. You can now prepare your frosting.

Melt the chocolate in a water bath and add this to the room tempered butter. Add the icing sugar and mix until smooth with  the hand mixer. Leave in a cool place for 30 minutes and then decorate your cup cakes which should not be warm - or else the frosting will melt!

Eat the same day - cup cakes are always best when fresh. ENJOY!

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