Truffle Cupcakes

1. 1

   Preheat oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.

2. 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. 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. 4

   Decorate with malted milk balls and truffles.

No additional tips available.