Chocolate Mud Cupcakes

Ingredients

• 125g butter, chopped
• 100g Lindt dark chocolate, chopped
• 1/2 cup (125ml) hot water
• 2 tsp instant coffee powder
• 1/4 cup (60ml) coffee liqueur
• 1 cup (200g) brown sugar
• 2/3 cup (100g) plain flour
• 1/4 cup (40g) self-raising flour
• 2 tbs cocoa powder
• 1 egg
• Chocolate curls, to decorate

• Chocolate ganache

• 200g Lindt dark chocolate
• 1/2 cup (125g) sour cream

Method

1. Preheat oven to 160°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
2. Combine the butter, chocolate, hot water, coffee powder and coffee liqueur in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the sugar and stir to combine. Set aside for 5 minutes to cool slightly.
3. Sift the combined flours and cocoa over the chocolate mixture and use a balloon whisk to stir until combined. Add the egg and stir to combine.
4. Pour the mixture evenly among the prepared pans. Bake in preheated oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely.
5. To make the chocolate ganache, place the chocolate and sour cream in a heatproof bowl over a pan of simmering water. Stir with a metal spoon for 2-3 minutes or until chocolate melts and mixture is smooth. Remove from heat.
6. Spread the ganache over the cakes and set aside to cool. Decorate with chocolate curls.

Ingredients

• 200g butter, chopped
• 200g dark chocolate, chopped
• 1/4 cup (30g) cocoa powder
• 1/4 cup (60ml) hot espresso coffee
• 1 cup (200g) caster sugar
• 3 eggs
• 1/2 cup (75g) self-raising flour
• 1/4 cup (40g) plain flour

• Peanut butter frosting

• 250g cream cheese, softened
• 1 teaspoon vanilla bean paste
• 1 1/2 cups (230g) icing sugar mixture
• 200g ctn smooth peanut butter

• Toffee peanut shards

• 3/4 cup (155g) caster sugar
• 1/2 cup (80g) roasted peanuts, coarsely chopped

Method

1. Preheat oven to 160C. Line eighteen 1/3 cup (80ml) muffin pans with paper cases.
2. Combine the butter, chocolate, cocoa powder and coffee in a medium saucepan. Place over medium-low heat and cook, stirring, for 5 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat. Set aside for 10 minutes to cool.
3. Transfer mixture to a large bowl. Add the sugar and stir to combine. Add the eggs and stir to combine. Add the combined flours and stir to combine. Pour evenly among the prepared pans. Bake in preheated oven for 20 minutes or until cooked though when tested with a skewer. Remove from oven. Transfer to a wire rack to cool completely.
4. To make the peanut butter frosting, use an electric mixer to beat the cream cheese and vanilla paste in medium bowl until smooth and creamy. Add icing sugar, in batches, until well combined. Add the peanut butter and use a wooden spoon to stir until well combined.
5. To make the toffee peanut shards, line an oven tray with baking paper. Place the sugar in a medium frying pan over medium heat. Cook, stirring, for 5-7 minutes or until sugar melts and caramelizes. Remove from heat. Add the peanuts and stir to combine. Pour onto the lined tray and set aside for 10 minutes to cool. Break into shards.
6. Spread the frosting over each cake. Top with toffee shards to serve.