By Laura Bakhtiarian :: @Piecesofme___
135g butter, chopped
150g dark chocolate, chopped
1/2 cup (125ml) hot water
1 cup (200g) brown sugar
2/3 cup (100g) plain flour, sifted
1/4 cup (40g) self-raising flour, sifted
2 tablespoons cocoa powder, sifted
Fruchocs for decoration and hidden surprise in each cupcake
200g dark chocolate
200g double thick cream
Preheat oven to 160°C. Line a twenty four mini cupcake pan with paper cases.
Combine the chocolate and butter in a saucepan over low heat, stirring for 3-4 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat.
Add the sugar and stir to combine, then set aside for 5-7 minutes to cool slightly.
Sift plain flour, self raising flour, and cocoa into the chocolate mixture and use a whisk to stir until combined. Stir in the egg and hot water.
Distribute half the mixture evenly among the prepared cupcake cases, and place a Fruchoc in the middle of each (make sure it doesn’t reach the bottom!) Cover Fruchocs with the rest of the batter.
Bake cupcakes in a preheated oven for 15-20 minutes or until cooked through.
Transfer to a wire rack to cool completely.
Place the cream in a heatproof bowl over a pan of simmering water. Do not allow the water to touch the bottom of the bowl. Stir with a metal spoon for 1-3 minutes or until cream is warm (make sure it doesn’t boil!)
Add chocolate to the warmed cream and stir for another 1-3 minutes until the mixture is smooth. Remove from heat and allow to cool for a few minutes.
Once ganache is cooled, place into a piping bag and pipe the ganache onto cupcakes in a swirl. Alternatively, you can spread the ganache across the cupcakes and set aside to cool completely.
Garnish with chopped and whole Fruchocs.