Serves: 12 Cupcakes
Ease of preparation: Easy
Preparation time: 20 minutes
Ingredients
- 85g Dark Chocolate for Cooking
- 85g butter, cut into 2cm cubes
- 100g soft light brown sugar
- 1 egg and 1 egg yolk at room temperature
- Half tsp vanilla extract
- 1 tbsp soured cream
- 75g self-raising flour
- 1 tbsp Organic Cocoa Powder
- Pinch salt
Icing Ingredients
Equipment
Sieve
Piping bag + Nozzle
Muffin tray
Method
- Preheat the oven to 180/ Gas mark 4 and line a muffin tin with 12 paper cases
- Put the chocolate, butter and Sugar in a heatproof bowl and place over simmering water and allow to melt, stirring continuously. Set aside to cool slightly.
- Whisk together the eggs, vanilla and soured cream. Stir this into the cooled chocolate mixture. Sift over the flour, cocoa powder and salt and fold in. Spoon into the paper cases, filing to around 2/3 full.
- Bake in a preheated oven for approx 20 minutes, until the muffins are risen and just firm to the touch. Allow to cool for 5 minutes, then transfer to a cooling rack
- To make the chocolate topping melt the dark chocolate over lightly simmering water. Allow to cool.
- Beat the butter, confectioner sugar and cocoa powder together. Add in the cooled chocolate a table spoon at a time until a thick consistency is achieved. Thick enough to pipe.
- Place the icing into a piping bag fitted with a piping nozzle of your choice and start from the centre of the cake and pipe outwards.
- Finish with desired decorations
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Another celebration is drawing nearer and you want the perfect cakes to make it extra special. Well, here is the ideal recipe for just that occasion. Easy to prepare and even easier to consume, these cupcakes are bound to go down well!
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