Chocolate Mud Cupcakes

 

In cough and cold season everyone needs a little TLC in the form of an CMC... am I right?

Chocolate Mud Cupcakes

from taste.com.au

Makes 12

For the Cupcakes:
125g butter, chopped
100g dark chocolate, chopped
125ml hot water
2 teaspoons instant coffee powder
60ml coffee liqueur
200g brown sugar
100g plain flour
40g self-raising flour
2 tablespoons cocoa powder
1 egg
Chocolate curls, to decorate

For the Chocolate Ganache:
150g dark chocolate, chopped
125g sour cream

Preheat oven to 160°C. Line a 12-hole muffin pan with paper cases.

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.

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.

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.

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. If the mixture is too thin to spread, let it stand at room temperature for a while until it is a spreadable consistency.

Spread the ganache over the cakes and set aside to cool.