Chocolate cupcakes with melting center

• 100 g (3 1/2 oz) Original Dark Chocolate Drops (see note)
• 375 ml (1 1/2 cups) all-purpose flour
• 80 ml (1/3 cup) sifted cocoa powder
• 2.5 ml (1/2 tsp.) baking soda
• 10 ml (2 tsp.) baking powder
• 1.25 ml (1/4 tsp.) salt
• 180 ml (3/4 cup) granulated sugar
• 80 ml (1/3 cup) canola oil
• 125 ml (1/2 cup) buttermilk
• 5 ml (1 tsp.) vanilla extract
• 1 egg
• 30 ml (2 tbsp.) chocolate sprinkles (optional)

For the whipped ganache:

• 1 Original Milk Fondue can (425 g) (see note)
• 410 ml (1 3/4 cups) heavy whipping cream (35%)

1. Preheat oven to 180 °C (350 °F).
2. In a double boiler pot, melt the chocolate drops.
3. In a bowl, mix the flour with the cocoa powder, baking soda, baking powder and salt.
4. In a second bowl, beat the sugar with the oil, buttermilk and vanilla until frothy. Add the egg and melted chocolate, then whisk until smooth.
5. Add the dry ingredients to the wet ingredients and whisk for a few seconds until well combined.
6. Grease a 12-cup muffin tin with cooking spray or line with paper cups, then spoon in the batter.
7. Bake for 18–20 minutes, until a toothpick inserted in the centre of a cupcake comes out clean. Remove from the oven and let cool on a wire rack.
8. Meanwhile, follow the instructions on the package to heat the Original Milk fondue.
9. Pour half the fondue into a third bowl. Set aside the rest of the fondue in a double boiler pot or a small saucepan with hot water at the bottom to prevent it from setting.
10. In a small saucepan, heat half the cream and bring to a simmer. Pour the hot cream over the fondue in the third bowl, then add the rest of the cream and stir. Refrigerate until mixture has completely cooled.
11. Using an electric mixer, whip the ganache until stiff peaks form. Transfer the whipped ganache into a pastry bag fitted with a star tip, then set aside in the refrigerator.
12. Using an apple corer or a small knife, cut a cylinder from the middle of each cupcake, without reaching all the way to the bottom.
13. Pour the fondue that was set aside into the cavity of the cupcakes.
14. Top the cupcakes with whipped ganache rosettes. If desired, add chocolate sprinkles. Serve immediately.

Notes:

You can substitute any Chocolats Favoris fondue flavor in this recipe.

If you don’t have Original Milk Chocolate Drops on hand, you can substitute any other Chocolats Favoris Chocolate Drops in this recipe: Original Dark, Dulce de Leche, or Dreamy White.