125g butter, chopped
100g dark chocolate, chopped
½ cup hot water
1 tbsp instant coffee powder
¼ cup coffee liqueur
1 cup dark brown sugar
⅔ cup plain flour
¼ cup self-raising flour
2 tbsp cocoa powder
mini Easter eggs or berries, to serve
200g dark chocolate, chopped
½ cup sour cream
Preheat oven to 160°C. Line 12 ⅓-cup capacity muffin pans with paper cases.
Combine butter, chocolate, hot water, coffee powder and liqueur in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and butter have melted and mixture is smooth. Remove from heat. Add sugar, stir to combine.
Sift combined flours and cocoa over the chocolate mixture. Whisk until combined. Add egg, stir to combine.
Pour mixture evenly among the prepared muffin pans. Bake for 15-20 minutes or until just cooked through. Transfer to a wire rack to
To make Chocolate Ganache, combine chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth.
Spread the warm chocolate ganache over cupcakes. Top with mini Easter eggs to serve.
Watch a video of Food Director Michelle McHugh bake these Chocolate Mud Cupcakes With Chocolate Sour Cream Ganache.