Death By Chocolate Giant Cupcake

It was my Dad's birthday last Tuesday and he specifically wanted me to make him a giant chocolate cupcake. Thanks to my wonderful Great Nan who brought me a great mould to use. Hope you enjoy this. Happy Baking xx

Ingredients:

For bottom half of giant cupcake:
250g self raising flour
1/2 tsp bicarbonate of soda
3 tbsp cocoa powder
220g caster sugar
220ml vegetable oil
220ml milk
3 eggs
3 tbsp golden syrup
For the butter cream:
160g unsalted butter
500g icing sugar sifted
2 tsp vanilla extract
3 tbsp milk
3tbsp cocoa powder
For the top half of the giant cupcake:
125g self raising flour
1/4 tsp bicarbonate of soda
2 tbsp cocoa powder
110g caster sugar
110ml vegetable oil
110ml milk
2 eggs
2 tbsp golden syrup
Ganache:
150g milk chocolate
150ml cream
To decorate:
Maltezer treat pack ( or a choice of chocolates)

Method: 
1. Pre-heat your oven to 160C and grease the top and bottom parts of your giant cupcake mould, with a few drops of vegetable oil.

2. In a mixing bowl sift together all the dry ingredients for the bottom half of the cupcake except the caster sugar. Mix that in hen all the other dry ingredients have been combined. (flour, bicarb, cocoa powder). Mix together all the wet ingredients for the bottom half and make a well in the centre of the dry ingredients, pour in the wet ingredients. Blend with a hand mixer until you have a smooth consistency. Fill the bottom half of the cupcake mould with the mixture, bake for about 45 minutes. Do this same step with the top half ingredients but bake for 20-25 minutes instead. Cool on a wire rack. You should now have two cakes one top and a bottom.

3. For the butter cream. Cream together the butter, icing sugar, vanilla extract and cocoa power until evenly combined. Add the milk in a little at a time until you have a smooth consistency.

4. Chop the chocolate into small chunks and put in a bowl. In a small saucepan bring the cream to the boil before whisking onto the chocolate. Continue whisking until all the chocolate is melted and you have a smooth silky ganache. Trim the bottom side of the top half so it will sit well on the bottom half. Put a blob of ganache on the cake board and place the bottom half of the giant cupcake to it so it sticks to the cake board.

5. Cool the ganache to a spreading consistency, I left it over night. Once the ganache has cooled to a spreading consistency, spread it onto the bottom half of the cupcake using a palette knife. Spread a large layer of ganache onto the top of the bottom half. Accompanied by a handful of Maltezers. Now spread a layer of butter cream onto that. Place the top half of the cake on top of the decorated bottom half. Decorate with as many maltezers as you want!

6. With the remaining butter cream, pipe around the join of the two cakes, spread the rest of the butter cream evenly all over the rest of the top half. Put in the fridge for 5 minutes. Place the bottom of the ganache bowl in hot water, and whisk until a thick pouring consistency is achieved. Take the cake out of the fridge and drizzle the ganache over the peak of the cake.

Happy Baking, Beth xx 

Categories: Cake, Chocolate, Cupcakes, Sweets