I attempted to make a caramel ganache to top them with (which I didn't have a recipe for) but it ending up being more of a caramel icing as it didn't thicken so I whipped it up with some added icing sugar instead...tasted great just not quite what I was after!
Caramel Mud Cakes
125g butter, chopped coarsely
100g White eating chocolate
2/3 cup firmly packed brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
Preheat oven to 170oC/150oC fan-forced and line 12-hole muffin pan with paper cases.
Stir the butter, chocolate, sugar, syrup and milk in a small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
Whisk sifted flours into chocolate mixture, then egg.
Drop 1/4 cup of mixture into cases and bake about 30 minutes.
Stand cakes 5 minutes before turning onto a wire rack to cool.
I'll share my caramel ganache recipe once I perfect it!