This is a great recipe if you want cupcakes with a bit of a kick!
All you need is:
- 125g butter, chopped
- 100g Lindt dark chocolate, chopped
- 1/2 cup (125ml) hot water
- 2 tsp instant coffee powder
- 1/4 cup (60ml) coffee liqueur
- 1 cup (200g) brown sugar
- 2/3 cup (100g) plain flour
- 1/4 cup (40g) self-raising flour
- 2 tbs cocoa powder
- 1 egg
- Chocolate curls, to decorate
- 200g Lindt dark chocolate
- 1/2 cup (125g) sour cream
Step 1: Preheat oven to 160°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
Step 2: 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
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Spread the ganache over the cakes and set aside to cool. Decorate with chocolate curls.