Chocolate Cupcakes With Ganache And Malted Milk Balls - cooking recipe

Ingredients

10 oz semi-sweet chocolate, finely chopped
7 tbsp unsalted butter, at room temperature
1 cup firmly packed brown sugar
2 None eggs, at room temperature
1 1/4 cups self-rising flour
1/4 cup flour
2 tbsp unsweetened cocoa powder
2 tbsp heavy cream
8 oz malted milk balls, coarsely chopped

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Combine 3 oz chocolate and 2/3 cup water in a small saucepan on low heat. Cook, stirring, for 2-3 mins, until mixture is smooth. Remove from heat and set aside to cool.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift combined flours and cocoa powder over butter mixture and stir until combined. Stir in melted chocolate. Spoon into muffin cups.
Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the chocolate ganache, heat remaining chocolate and cream in a small saucepan on low heat, stirring until melted and glossy. Spread ganache over cooled cupcakes. Decorate with chopped malted milk balls.