1. In a large mixing bowl, cream together butter and sugar until all of the sugar has completely dissolved, about 5 minutes.
2. Add eggs, one at a time, mixing after each addition.
3. In another bowl, sift together all-purpose flour, baking powder and baking soda. Add to the batter along with milk and fold with a spatula until everything has combined and there are no lumps. Add the Del Monte Chocolate Syrup and fold through the batter until all combined.
4. Fill silicone cupcake moulds till 3/4th full and bake in a microwave for about 60-70 seconds or until ready.
5. In a saucepan, heat fresh cream until it starts to simmer and pour it in a bowl containing Del Monte Chocolate Syrup and chopped dark chocolate. Let sit for a minute and then whisk it through till all of the chocolate has combined. Add butter, a little at a time and stir until combined. Chill the ganache, covered, for about half an hour before piping the baked and cooled cupcakes. Garnish with blueberries.

Enjoy your meal!