Don't bother with cooking chocolatem get the real stuff.
White Chocolate Mud Cupcakes
125g butter, chopped
100g white chocolate, chopped
215g (1 cup) caster sugar
125ml (1/2 cup) milk
1 egg, lightly whisked
115g (3/4cup) plain flour
75g (1/2 cup) self-raising flour
1 tsp vanilla essence
White chocolate ganache
350 gr white chocolate, chopped
125ml (1/2 cup) thickened cream
Here's how to make them.
Preheat oven to 160°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
Combine the butter, chocolate, sugar and milk in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Transfer to a medium heatproof bowl and set aside for 5 minutes to cool slightly.
Use a balloon whisk to gently whisk in the egg. Sift the combined flours over the chocolate mixture and gently whisk until just combined. Stir in the vanilla essence. Pour mixture evenly among prepared muffin pans. Bake in preheated oven for 30 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and set aside for 1 hour to cool completely.
To make the white chocolate ganache, heat up the cream (don't let it boil) and poor over the chopped chocolate in a medium heatproof bowl use a metal spoon to stir until chocolate melts and mixture is smooth. Place in the fridge for 1 1/2 hours, stirring occasionally, or until ganache is spreadable. Use a mixer to mix it till it's a bit fluffy.
Use a round-bladed knife to spread cupcakes evenly with ganache.
Happy baking ;)