- For icing: Heat cream and add in the chocolate and stir until it is all melted. Refrigerate and then whip for 5 minutes.
- Add all dry ingredients into a bowl, except for sugar. Set aside.
- Add all liquid ingredients into a separate bowl and then add sugar into it. Whisk until sugar is dissolved.
- Add liquid ingredients to dry ingredients bowl. Mix well.
- Bake in cupcake tin at 180°C for 20 minutes.
- Allow to cool. Add Chocolate Ganache icing.