Turkish Delight Cupcakes with Chocolate Ganache

I originally tried this cupcake in "Delish Cupcakes" (cupcake store) one day and decided to make it for myself. It's basically a Rose Cupcake and frosted with Dark Chocolate Ganache. It's an Old Fashioned Dreamy Morsel! To me it tastes like a cupcake version of a piece of Turkish Delight, and that's why I baked them in miniature cupcake papers rather that the usual size. So they are bite sized delicious, morish little blessings!! All the glory to God for giving us these ingredients and the skill and ability to bake them x

Just a note, I made the Chocolate Ganache first and let that set and then I made the cupcakes.

So here is the recipe.

Chocolate Ganache
375ml Cream
450g Dark Chocolate

I put the chocolate and cream into a tin bowl and put it over a pot of boiling water. Then I whisked it until completely smooth. Once smooth I pulled it off the pot and left it to cool on the bench.

Once it's completely cooled you can then put it into the fridge to really set it, and ready for piping onto the cupcakes.

Cupcake Ingredients - Makes approximately 48 minis
115g unsalted butter
225g caster sugar
2 eggs
150g self raising flour
125g flour
1 tablespoon of rose water
180ml milk

Preheat your oven to 150° fan bake. (See "The Oven" tab on my blog before starting your oven).
In a mixing bowl beat the butter until light and creamy takes about 2-3 minutes, then add the sugar and beat a further 2-3 minutes.
Add the eggs one at a time and make sure after each egg you scrap down the side of the bowl.
Add the rose water to the milk and set aside.
Then take the sifted flours and add half to the mixture and then add half the milk into mixture. Then repeat this process and mix until smooth and creamy, but be careful not to over beat the mixture.
Then spoon the mixture into your miniature cupcake cases. I used a melon ball scooper to measure the mixture evenly into the liners.
I baked mine for about 8-12 minutes. To test if your cupcakes are cooked use a baking skewer and insert into the cupcake if it comes out clean then cupcakes are cooked.
Transfer them immediately to a wire rack to cool.
Once cooled you can pipe on the Ganache. I used a Wilton 63 tip to frost the Cupcakes.