Truffle Cupcakes

• 1/3 cup cocoa powder
• 3/4 cup brown sugar
• 1/2 cup butter, chopped
• 10.5 oz dark chocolate, chopped
• 3/4 cup ground almonds
• 3 None eggs, lightly beaten
• 1/2 cup heavy cream
• 5 oz malted milk balls
• 12 None coconut-almond truffles

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Whisk together cocoa powder and 1/4 cup hot water in a medium saucepan until smooth. Add sugar, butter and 3.5 oz chocolate. Stir over low heat for 2 mins, or until smooth. Remove from heat. Add ground almonds and eggs. Distribute between paper liners and bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, combine heavy cream and remaining chocolate over low heat. Cook for 3-4 mins, until smooth. Chill for 30 mins, or until thickened. Spread over cooled cupcakes.
4. Decorate with malted milk balls and truffles.

cocoa powder, brown sugar, butter, chocolate, ground almonds, eggs, heavy cream, milk, coconutalmond truffles

Taken from recipes-plus.com/api/v2.0/recipes/24367 (may not work)