MINI MUD CAKES

180 gm butter chopped

300 gm dark chocolate chopped

¾ cup brown sugar firmly packed

3 eggs lightly beaten

1 ½ cups plain flour

¾ white chocolate bits

( available at baking stores )

Ganache:

100 gm chocolate

100 gm butter

Grated chocolate

METHOD:

Line 12 hole muffin pan with

paper case.

Melt butter & chocolate in a

heatproof bowl over a pan of

simmering water.

Remove bowl from the pan.

Stir in brown sugar, eggs sifted

flour & white chocolate bites &

mix well.

Divide mixture between paper cups.

Bake in a 180°C oven for about

20 minutes or until cooked.

Cool cake in pan before removing.

TO PREPARE THE GANACHE:

Melt butter & chocolate in a small

bowl over a pan of simmering water.

Remove the bowl from pan.

Refrigerate, stirring occasionally

until mixture is thick.

Pour ganache into a piping bag &

pipe ganache over the cupcakes.

Sprinkle with grated chocolate.