Eggless Belgian Chocolate Cupcakes

Ingredients:

250g flour
20g cocoa powder
200g condensed milk
1 tsp baking powder
1/2 tsp baking soda
1/2 cup soft butter
100ml water
100g melted Belgian chocolate


Method:

1. Sift dry ingredients together.
2. Whisk the melted butter and condensed milk, and melted chocolate together.
3. Combine the flour, condensed milk and water in a bowl and whisk well.
4. Pipe into lined muffin tins and bake for 12 minutes (or until a tester comes out clean) in a preheated oven at 180 degrees celcius.
5. Remove, demould, cool, and frost.

Belgian Chocolate Ganache

Ingredients:

250g Pure Belgian chocolate
150g heavy cream
25g butter

Method:

1. Boil the cream in a heavy bottomed saucepan, making sure it doesn’t burn.
2. Pour onto the chopped chocolate, whisk, taking care it doesn’t split.
3. Fold in the butter.
4. Let set for awhile before frosting the cupcakes.