Chocolate Mint Mud Cakes With Ice Cream - cooking recipe

Ingredients

5 oz dark chocolate, chopped
7 tbsp butter, plus extra for greasing
1 cup light brown sugar
2 None large eggs
3/4 cup self-rising flour
2 tbsp cocoa powder
2 (1 oz) peppermint chocolate bars, 1 bar cut into 12 pieces, 1 bar coarsely chopped
4 cups vanilla ice cream

Preparation

Preheat oven to 325\u00b0F. Grease a 12-cup muffin pan with butter.
Heat chocolate, butter and 2/3 cup water in a small saucepan over low heat, stirring, until smooth. Pour into a medium bowl and stir in sugar. Whisk in eggs then sift flour and cocoa powder over top and whisk until combined. Distribute between muffin recesses. Add 1 piece of chopped candy to each recess and bake for 30 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then transfer to serving plates.
Top warm cupcakes with ice cream and sprinkle with coarsely chopped candy.