My son asked me to bake some cake for him today as a treat. When asked what he wanted, he said Chocolate Chip. I added in some crushed tinned mandarin segments from my storecupboard to mix things up a bit, and this is what we ended up with – deliciously moreish and moist cakes, with a hint of mandarin orange.
- 100g Softened Unsalted Butter
- 100g Caster Sugar
- 2 Eggs
- 100g Self Raising Flour
- 1tsp Vanilla Extract
- 100g Milk Chocolate Chunks
- 100g Drained Tinned Mandarin Segments, crushed with a fork once weighed – do not tip away any of the liquid that comes out when you crush them!
- 18 chunks of Milk Chocolate (I used Cadburys Dairy Milk)
- 60g Double Cream
When the cupcakes have cooled (they will sink a little as they are moist), it is time to make the chocolate ganache.
Melt 18 chunks of milk chocolate gently, either in the microwave on medium power or over a simmering pan of water (not letting the water touch the bowl), and stir in the cream, beating with a spoon until glossy.