Chocolate Ginger Mud Cupcakes - cooking recipe

Ingredients

4 oz semi-sweet chocolate melts, melted
4 oz milk chocolate melts, melted
None None Fresh rose leaves, washed
None None FOR THE CUPCAKES
12 tbsp (1 1/2 sticks) butter, coarsely chopped
4 oz semi-sweet chocolate, coarsely chopped
1 1/2 cups sugar
2/3 cup green ginger wine
1 cup flour
2 tbsp self-rising flour
2 tbsp unsweetened cocoa powder
1 None egg
1/3 cup finely chopped glace ginger
None None FOR THE CHOCOLATE GANACHE
1/2 cup heavy cream
7 oz semi-sweet chocolate, coarsely chopped

Preparation

For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface. When set, pull a melon baller over chocolate to make chocolate curls. For branches, spoon half the milk chocolate melts into paper piping bag. Pipe branches onto a parchment paper-lined tray; let stand to set. Gently lift branches off paper. For leaves, using a small, clean paint brush, paint remaining milk chocolate thickly on one side of each leaf. Place on parchment paper-lined tray; let stand to set. Carefully peel away and discard leaves.
Preheat the oven to 325\u00b0F. Line a 6-cup Texas or 12-cup standard muffin pan with paper liners.
Combine butter, chocolate, sugar, wine and 1/4 cup water in small saucepan; stir on low heat until smooth. Transfer to medium bowl; cool 15 mins.
Whisk in sifted flours and cocoa, then egg. Stir in ginger. Divide among muffin cups.
Bake large cakes about 1 hour, small cakes about 50 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the dark chocolate ganache, bring cream to a boil in small saucepan. Pour over chocolate in medium bowl; stir until smooth. Let stand at room temperature until ganache is a thick pouring consistency.
Pour ganache over cakes; let stand at room temperature to set.
Decorate cakes with chocolate curls, branches and leaves.