Hummingbird Bakery Chocolate Fondant Cupcakes

iPhone app Hummingbird BakeryFellow baking blogger Boom Bakery recently tipped me off about the Hummingbird Bakery Cake Days app for iPhone. I had been on the look out for a decent cake app for a while so I was excited to give the app a try! The photography and layout of each recipe is great and I love being able to access the recipes even when I’m offline on a train. I think the split of recipes by summer, spring, mother’s and father’s day is a bit arbitrary though. Recipes I’m keen to try are the blueberry crumble loaf, summer fruit cheesecake, and summer berry muffins (you can read the recipe review on Boom Bakery’s blog).

Chocolate sponge cupcake with chocolate ganacheThe boyfriend was in the mood for something chocolatey so I found the most chocolatey recipe on the app – chocolate fondant cupcakes. It’s a simple choc cupcake recipe but once cooled, you have to cut out a 2-3 cm deep and wide part of the sponge. You then fill it with the chocolate ganache which is pure indulgence – 200g dark choc and almost a pint of double cream! I did follow the recipe carefully and ensured the cream came to the boil before I poured it on top of the choc pieces. However, the ganache was rather runny. I put a good dollop in the middle before adding the centre of the sponge. I then poured a lot of ganache on top. I found that you could see the top of the cupcake poking through the ganache which made it look untidy. Once set, the cupcakes are yummy. I’d def recommend leaving them overnight though as it takes a while to set. When I looked at the photo again on the app, it looks like they have actually used frosting rather than ganache. I think it would be worth experimenting with the ganache ingredients/method as it was too runny to decorate with. Nevertheless they tasted great! Not for the calorie faint hearted 🙂

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Comments

  1. theboombakery says:

    I did a chocolate making course at William
    Curley in Chelsea and they make ganache for truffles then put it the fridge to cool prior to rolling it. maybe this would work for the icing? you could then spread it on as it gives it a thicker consistency but it can get quite hard in the fridge so watch out! and thank you for the mention 🙂

  2. Excellent post, do you follow Hummingbird Bakery Facebook page?

  3. I’m going to make these next week. I’ve got the book and it says 400g of dark chocolate to 400ml of double cream. Maybe that’s why it was runny as you only used 200g of chocolate?

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