Mini Milk Chocolate Buttons

Ingredients for Cupcakes:
1/4 c. plus 1 tbsp. unsalted butter
1/2 c. milk chocolate
1/3 c. brown sugar
2 eggs, lightly beaten
1/2 c. self-rising flour, sifted

Ingredients for Ganache:
1/2 c. milk chocolate
2 tbsp. heavy cream
nonpareils, to decorate

Make the cakes: Preheat the oven to 325 degrees. Line 12-16 mini muffin cups with paper liners.

Place the butter and chocolate in a double-boiler and stir until melted. Remove mixture from heat and mix in the sugar and egg. Stir in flour.

Pour into paper liners. Bake for 20-25 minutes. Leave in tin for 10 minutes, then transfer onto a wire rack to cool completely.

Make the ganache: Place the chocolate and cream in a double-boiler, removing from heat until chocolate has almost melted. Stir until remaining chocolate has melted and mixture is smooth. Cool for 8 minutes, or until thickened slightly.

Spread about 1 tbsp. of ganache over each cake. Decorate with nonpareils if you choose to make the cakes look like actual buttons; obviously a light color—white, silver, etc.—would work best to contrast with the chocolate ganache. (Of course, this step is optional. The Brigade painstakingly placed each nonpareil on each individual cake with a pair of tweezers; not everyone wants to be that patient when waiting to devour these delectable cakes.)