Chocolate Ginger Mud Cupcakes

  1. 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.
  2. Preheat the oven to 325u0b0F. Line a 6-cup Texas or 12-cup standard muffin pan with paper liners.
  3. 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.
  4. Whisk in sifted flours and cocoa, then egg. Stir in ginger. Divide among muffin cups.
  5. Bake large cakes about 1 hour, small cakes about 50 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
  6. 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.
  7. Pour ganache over cakes; let stand at room temperature to set.
  8. Decorate cakes with chocolate curls, branches and leaves.

semisweet chocolate melts, milk chocolate melts, rose leaves, cupcakes, butter, semisweet chocolate, sugar, green ginger wine, flour, flour, cocoa, egg, glace ginger, ganache, heavy cream, semisweet chocolate

Taken from recipes-plus.com/api/v2.0/recipes/35423 (may not work)

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