Baking doesn’t come any easier than this! This delicious Chocolate Mud Cupcakes with Sour Cream Ganache recipe is the perfect topping for these tempting cakes.
Chocolate Mud Cupcakes with Sour Cream Ganache
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
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 Tatua Sour Cream Ganache, combine chocolate and Tatua 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.
Tatua’s creme de la creme range of specialty creams are masterfully crafted for either sweet or savoury cuisine. Best of all, they’re gluten-free and long-life so you can conveniently keep them on hand for when inspiration strikes. Available from the chilled section of your supermarket.