Sea salt and dark chocolate cupcakes
Makes: 12
Prep time: 30 minsTotal time: 
Recipe by Angela RomeoPhotograph by Charlie Richards
Sea salt and dark chocolate cupcakes
Makes: 12
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
503Kcal
Fat
31gr
Saturates
19gr
Carbs
48gr
Sugars
35gr
Fibre
2gr
Protein
6gr
Salt
0.9gr
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Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
For the cupcakes:
- 125g dark chocolate (minimum 70% cocoa solids), broken into pieces
- 125g butter, softened
- 75g golden caster sugar
- 75g light muscovado sugar
- 2 tsp vanilla extract
- 1/2 tsp sea salt flakes
- 3 medium eggs
- 100ml semi-skimmed milk
- 200g self-raising flour, sifted
For the ganache topping:
- 300g dark chocolate (minimum 70% cocoa solids), finely chopped or grated
- 2 tbsp icing sugar, sifted
- 1/4 tsp sea salt flakes, plus extra for sprinkling
- 250ml double cream
Step by step
Get ahead
Make the cupcakes up to 2 days in advance; once iced they will keep for up to a day. The ganache topping can be made a few days in advance and chilled (see Kitchen Secret). The cupcakes can also be frozen (iced or uniced).
- Preheat the oven to 180ºC, fan 160ºC, gas 4. Line a 12-hole muffin tin with paper cupcake cases.
- Melt the chocolate in a bowl over a pan of simmering water; set aside to cool slightly.
-
Meanwhile, put the butter, caster and muscovado sugars, vanilla and salt in a bowl and beat until creamy. Mix together the eggs and milk, then gradually add to the butter mixture, beating well between each addition. Beat in the cooled chocolate.TipThe ganache will become more solid on standing - an ideal temperature for piping is 25°C. Microwave in 10 second bursts if you need to loosen it slightly.
- Sift over the flour and fold in gently to combine. Divide the mixture between the cupcake cases and bake for 15-20 minutes, until a skewer comes out clean when inserted. Remove from the tin and turn out onto a wire rack to cool completely.
- To make the ganache topping, put the chocolate, sugar and salt into a heatproof bowl. Heat the cream in a small saucepan until it starts to come to the boil, then pour it over the chocolate and stir until it has melted. Chill until its firm enough to hold it's shape. (See Kitchen Secret)
- Pipe or spread the ganache over the top of the cupcakes; sprinkle over a few salt flakes.
