Find Retailers Trade Delivery Delivery FAQ's
UK Site US Site keyboard_arrow_down
cancel CLOSE
FREE DELIVERY on orders over £20

By Prohibition Bakery

Divine Dark & Tawny Cupcakes

timerPrep Time:

groupsServes: 45 People

Prohibition Bakery presents a rich chocolate cupcake with a tawny port ganache and espresso frosting, perfect for any occasion with a cappuccino.

Ingredients

Cake

½ cup coffee stout
½ cup butter, unsalted
⅜ cup Divine Cocoa
1 egg
⅓ cup sour cream or full fat plain yogurt
1 cup flour
1 cup sugar
¾ tsp baking soda
½ tsp salt

Filling

4 oz Divine Milk Chocolate (1 bar and 2 extra rows)
⅓ cup heavy cream
½ c Tawny Port
1 tbsp unsalted butter

Frosting

2 sticks of butter at room temperature
4 cups powdered sugar
¼ brewed espresso
½ tsp espresso powder

Method

Step 1

For cake:Preheat oven to 325 degrees

Step 2

In an electric mixer, beat eggs and sour cream.

Step 3

In another bowl, combine flour, sugar, baking soda, and salt.

Step 4

Combine coffee stout and butter in a small saucepan and heat until butter melts. Remove from heat and whisk in cocoa powder.

Step 5

While mixer is running, slowly pour in hot cocoa/butter mixture. Mix until fully incorporated.

Step 6

Slowly add dry goods to wet and beat until incorporated. Fill lined cupcake tins 2/3 with batter.

Step 7

Bake for 10 minutes and let cool on a cooling rack.

Step 8

For filling:Simmer cream over medium heat until just bubbling. Take care not to boil over.

Step 9

Meanwhile, chop the milk chocolate into chunks and transfer into a bowl.

Step 10

When cream is heated pour over room temperature chocolate.

Step 11

Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter. Ganache should be glossy.

Step 12

While whisking, stream in port until incorporated.

Step 13

For frosting:In an electric mixer, beat butter with paddle until fluffy.

Step 14

On low speed, add the powdered sugar.

Step 15

Slowly stream in espresso and beat until smooth.

Step 16

Stir in espresso powder and transfer to a piping bag.

Step 17

Assembly:When cupcakes are cool, use a small pastry tip to core out the center.

Step 18

Fill the cupcakes with the port ganache, using a squeeze bottle.

Step 19

Frost the cupcakes to your liking.

Made using Divine Cocoa (125g)

Buy Now
Divine Chocolate
Newsletter Signup.
Get 10% off your first order
email