Mini Chocolate Cupcakes With Ganache - cooking recipe

Ingredients

8 tbsp (1 stick) butter, chopped
4 oz semi-sweet chocolate, chopped
3/4 cup packed brown sugar
3/4 cup milk
2 tsp whisky
1/4 tsp salt flakes
2 None eggs, lightly beaten
1/2 cup self-rising flour
1/4 cup flour
1/3 cup unsweetened cocoa powder
None None Gold dragees or edible gold stars, to decorate
None None FOR THE GANACHE
14 oz semi-sweet chocolate, chopped
2/3 cup heavy cream

Preparation

Preheat the oven to 300\u00b0F. Line 36 mini-muffin cups with gold foil liners.
Combine butter, chocolate, sugar, milk, whisky and salt in a medium saucepan on medium heat. Stir until melted and smooth. Cool 15 mins. Beat in eggs.
Sift flours and cocoa powder into large bowl. Stir in chocolate mixture until well blended. Using teaspoon, spoon batter evenly into muffin cups, filling each 3/4 full.
Bake 15-20 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the ganache, combine chocolate and cream in a large microwave-safe bowl. Microwave on medium (50% power) 2-3 mins, stirring every 30 seconds until smooth. Let stand at room temperature until thick.
Fill a piping bag fitted with small star tip with ganache. Pipe in a swirling motion onto top of cupcakes. Decorate with dragees or stars.