Chocolate Ganache Cupcakes

Chocolate Ganache Cupcakes

Makes ±24 cupcakes

Ingredients: 
For the base
±24x chocolate cupcakes (shop bought or see our
Cup Cakes Seasons recipe).
±150 ml chocolate ganache (shop bought or see our
Lightly Flavoured Orange Cake with Chocolate Ganache recipe).
For the Meringue Topping
260 g (1¼ cup) Huletts Castor Sugar
150g egg whites (±4 extra-large eggs)
1 ml (pinch) of salt
Method: 
  1. Using a sharp knife, cut out a shallow round from the top of each cupcake and fill with a teaspoon of chocolate ganache.
  2. Meringue topping: Place the castor sugar, egg whites and salt in a heatproof bowl (stainless steel) and place over a pot of gently simmering water.
  3. Mix until the sugar dissolves (heat until body temperature is reached).
  4. Remove from heat and whisk on high speed until the mixture is stiff.
  5. Place the meringue in a piping bag fitted with a round nozzle and pipe a swirl on top of each cupcake.
  6. Top with chocolate shavings.