Molten Chocolate Cupcakes

• Preheat oven to 180 °C (350 °F).
• In a double boiler pot, melt the chocolate drops.
• In a bowl, mix the flour with the cocoa powder, baking soda, baking powder and salt. 
• 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. 
• Add the dry ingredients to the wet ingredients and whisk for a few seconds until well combined. 
• Grease a 12-cup muffin tin with cooking spray or line with paper cups, then spoon in the batter.
• 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.
• Meanwhile, follow the instructions on the package to heat the Original Milk fondue.
• 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.
• 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.
• 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.
• 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.
• Pour the fondue that was set aside into the cavity of the cupcakes.
• 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.