For the Cupcake
185g unsalted butter
185g Callebaut Dark Callets 811NV
3 large eggs
275g light brown caster sugar
85g plain flour
40g Cocoa Powder
100g Callebaut Chocolate Chunks Dark
For the Topping
250g whipping cream
250g Callebaut Dark Callets 811NV
Melt the butter and the dark chocolate callets together and leave to cool.
Whisk together the eggs and sugar. Fold in the cooled down chocolate mixture.
Sieve flour and cocoa powder together. Fold into chocolate mixture.
Stir in the chocolate chunks.
Pipe into cupcake cases - bake at 160°C for 25 minutes.
Boil the cream and cool slightly.
Pour onto the dark chocolate callets and stir together.
Allow to set.
Aerate the dark chocolate ganache to piping consistency.