Bournville Cupcakes

These decadent cakes can easily pass off as a dessert and will satisfy chocolate cravings for sure, they're easy to make and a great hit with a crowd.

Ingredients

For the cakes:

100g plain flour

20g bournville cocoa powder

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g unsalted butter

120ml whole milk

1 egg

1/4 tsp vanilla extract

12 hole cupcake tray, lined with paper cases

For the Ganache:

200g Bournville Dark Chocolate 

280ml of Double Cream 

and squares of Bournville to Decorate

Method

1. Preheat the oven to 170C(325F)Gas 3
2. Measure Out the flour ,cocoa powder,sugar,baking powder,salt and butter in a free standing electric mixer with paddle attachment (or use a handheld electric whisk)and beat on a slow speed until you get a sandy consistency and everything is combined.
3. Whisk the milk,egg,and vanilla extract together in a jug ,then slowly pour about half into the flour mixture,beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).Continue mixing for a couple more minutes until the mixture is smooth.Do not over mix.
4. Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched.A skewer inserted in the center should come out clean.Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
5. For the Ganache- chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 280ml carton of double cream into a pan, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. 
6. Leave the ganache to cool. when cool place the ganache mixture into a piping bag, fixed with a star nozzle. ice all the cakes and finish off with a square of chocolate.