Chocolate mud cupcakes


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

Chocolate ganache

  • 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.




Source: Taste