1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Chocolate mud cupcakes

  • 0:15 Prep
  • 0:25 Cook
  • Makes 12


  • 125g butter, chopped
  • 100g Lindt dark chocolate, chopped
  • 1/2 cup (125ml) hot water
  • 2 teaspoons 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 tablespoons cocoa powder
  • 1 egg
  • Chocolate curls, to decorate

Chocolate ganache

  • 200g Lindt dark chocolate
  • 1/2 cup (125g) sour cream


  • 1
    Preheat oven to 160°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
  • 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.
  • 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.
  • 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.
  • 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.
  • 6
    Spread the ganache over the cakes and set aside to cool. Decorate with chocolate curls.

Source: taste.com.au


Please enter your comment!
Please enter your name here