Mix together dark chocolate and cream and MW for 10 seconds.

Mix with a spoon and reheat for 10 seconds.

Repeat until the chocolate is melted.

Cover and let it sit overnight on counter.

Preheat oven to 180°C.

Blend all the ingredients to form a smooth batter.

Place mini cup cake liners in a mini cupcake tray.

Pour tablespoon of batter into each liner.

Bake for 10 - 12 minutes or until a tooth pick inserted comes out clean.

Allow them to cool in the tray for 10 minutes.

Remove the liners from the moulds and allow the cup cakes to cool completely.

Decorate it with the ganache made the previous day.