Chocolate mud cupcakes

 

Ingredients (13)

• 125g butter, chopped
• 100g Lindt dark chocolate, chopped
• 1/2 cup (125ml) hot water
• 2 tsp Coles Instant Coffee Powder
• 1/4 cup (60ml) coffee liqueur
• 1 cup (200g) brown sugar
• 2/3 cup (100g) plain flour
• 1/4 cup (40g) self-raising flour
• 2 tbsp cocoa powder
• 1 egg
• Chocolate curls, to decorate

• Chocolate ganache

• 200g Lindt dark chocolate
• 1/2 cup (125g) sour cream
• Method

  • Step 1
    Preheat oven to 160°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
  • Step 2
    Combine the butter, chocolate, hot water, coffee powder and coffee liqueur in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the sugar and stir to combine. Set aside for 5 minutes to cool slightly.
  • Step 3
    Sift the combined flours and cocoa over the chocolate mixture and use a balloon whisk to stir until combined. Add the egg and stir to combine.
  • • Step 4
      Pour the mixture evenly among the prepared pans. Bake in preheated oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely.
    • Step 5
      To make the chocolate ganache, place the chocolate and sour cream in a heatproof bowl over a pan of simmering water. Stir with a metal spoon for 2-3 minutes or until chocolate melts and mixture is smooth. Remove from heat.
    • Step 6
      Spread the ganache over the cakes and set aside to cool. Decorate with chocolate curls.