Chocolate Cupcake Recipe

Chocolate Cupcake Recipe

Makes 18

125gms unsalted butter, softened

125gms light muscovado sugar

2 medium eggs, beaten

15gm cocoa powder

100gms Self raising flower

100gms plain chocolate, roughly chopped

 

Topping

150ml double cream

100gms plain chocolate, broken up

 

1. Preheat oven to 190C (170C fan oven), mark 5. Line a 12 hole and a 6 hole bun tin with making cases.

2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs. Sift in the cocoa powder with the flour and fold into the creamed mixture with the chopped chocolate. Divide the mixture among the paper cases and lightely flatten the surface with the back of a spoon.

3. Bake for approx 15 mins, then transfer to a wire rack and leave to cool, completely.

4. For the topping put the cream and chocolate into a heavy-based pan over a low heat until melted then allow to cool and thicken slightly. Spoon over the cooled cakes and leav for 30 minutes to set.

 

Cupcake Decorations Ltd