Chocolate ginger mud cupcakes

1.To make chocolate decorations, spread dark chocolate onto a cold surface; when set, pull a melon baller over chocolate to make gum nuts. For branches, spoon half the milk chocolate into paper piping bag; pipe branches onto a baking paper-lined tray; leave to set. Gently lift branches off paper. For leaves, using a small, clean paint brush, paint remaining milk chocolate thickly on one side of each leaf, place on baking paper-lined tray; leave to set. Carefully peel away and discard leaves.

2.Preheat oven to moderately slow, 170°C (150°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.

3.Combine butter, chocolate, sugar, wine and the water in small saucepan; stir over low heat until smooth. Transfer to medium bowl; cool 15 minutes.

4.Whisk in sifted flours and cocoa, then egg. Stir in ginger. Divide mixture among cases.

5.Bake large cakes about 1 hour, small cakes about 50 minutes. Turn cakes onto wire rack to cool.

6.To make dark chocolate ganache, bring cream to a boil in small saucepan; pour over chocolate in small bowl; stir until smooth. Stand at room temperature until ganache is a thick pouring consistency.

7.Pour ganache over cakes; set at room temperature.

8.Decorate cakes with chocolate gum nuts, branches and leaves.