As a birthday gift for my brother in law, these were all the more tempting to me knowing that they were forbidden. The perfect mud cake, complete with a thickened chocolate ganache, irresistable. So i ate just one......
Prep List
Cupcakes
120g butter
180g dark chocolate (80%)
100ml water
1 t coffee granules
1/3 cup brown sugar
1 egg
80 g plain flour
40g self-raising flour
Icing
125g dark chocolate (80%)
3 T pure cream
2 cups pure icing
Action
- In a saucepan on a low heat melt the butter and then add the chocolate, stirring constantly so that the chocolate doesnt burn.
- Add the water, coffee and sugar and stir until sugar has dissolved. Cool.
- Whisk the egg through the chocolate mixture and then add the flours.
- Pour into 8 patty cases and bake at 160 for 20minutes or until a skewer comes out clean. Remember it is better to be under cooked than over cooked for chocolate mud cakes!
- To make the icing, melt the chocolate and cream in a saucepan over a very low heat. Cool.
- With an electric mixer, whisk the chocolate mixture with the icing sugar until thick and creamy.
- Pipe onto cupcakes in a swirl pattern and top with a yummy malteaser!
- Chew.
