1.Preheat oven to 170°C/340°F. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, brown sugar, syrup and milk in a small saucepan, over low heat, until smooth. Transfer mixture to a medium bowl; cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg. Spoon mixture into paper cases.
4.Bake cakes about 30 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
5.Just before serving, place a doily, lace or stencil over cold cake; sift a little icing sugar over doily, then carefully lift doily away from cake. Repeat with remaining cakes and icing sugar.
You will need some lace, a doily or a stencil for decorating these cakes.Note