Chocolate Mud 
Cupcakes with Sour Cream Ganache


Chocolate Mud 
Cupcakes with Tatua Sour Cream Ganache | MiNDFOOD

Baking doesn’t come any easier than this!

These delicious Chocolate Mud Cupcakes with Sour Cream Ganache is the perfect topping for these tempting cakes.

Finish them off with mini Easter eggs or berries.

Chocolate Mud Cupcakes with Sour Cream Ganache

Makes 12


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
1 egg
Mini Easter eggs or 
berries, to serve

Sour Cream Ganache

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 and 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 cool completely.

To make Sour Cream 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.



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