Back...with even more cupcakes!!!!

Here I am…yes, this time it took a little bit longer to focus my thought on the blog and collect everything to post again.

Sorry for all the Italian friends, but the switch to English come earlier than I was thinking.

It’s easier and save a little tiny bit of time!!!

Anyway, anyone can understand I think and if you do not and are interested in the recipe feel free to write and ask!!

I’m back and as I promised the last time I have to complete the cupcakes series!!!

This time something perfect for the present cold Italian autumn…and a little bit less perfect for the hot Ozzie spring (but most people say that chocolate is perfect at any time!!!!).

OK, I should thank again Mae for this…yes, my cupcake-mate….

After these last creations she left to go back to her hometown and we couldn't mess up our kitchen together anymore! (I’ll keep my promise to come visit once, do not worry!!!)

The funniest thing this time it was decorating, of course…

Making branches and leaves means sticky chocolate everywhere

(benches, floor, clothes…and cats too!!!!!!),

but it was worth it, isn't it?

DOUBLE CHOCOLATE MUD CUPCAKES

Make 12 standard size:

60g dark eating chocolate, coarsely chopped

160 ml water

90 g softened butter

220 g brown sugar

2 eggs

100 g self-raising flour

2 tbsp cocoa powder

40 g almond meal

ganache:

100g milk eating chocolate

60 ml cream

decoration:

50 g dark eating chocolate melted

Combine chocolate and the water in a small saucepan and stir over low heat until smooth. Beat butter, sugar and eggs until light and fluffy. Stir in sifted flour, cocoa, almond meal and chocolate mixture. Pour mixture into lined cases and smooth. Bake at 170 ˚ C for 25 minutes. Let the cakes cool. Make ganache: bring to boil cream and pour over chocolate in small bowl and stir until smooth. Let cool a bit and spread over the cakes. To make the decoration simply melt the chocolate and over a hard surface create branches or spread a thin lay of chocolate on the back of a small real leaf. Rest in freezer till set and then peel the leaf away.