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How to make chocolate cup cake ?

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Preparation Time  Prep:      Cooking Time  Cooking:  
Total Time: 

Ingredients

  • 100g butter or margarine
  • 100g muscovado sugar
  • 100g self-raising flour, sifted
  • 2 eggs
  • 1 tablespoon cocoa powder
  • 50g dark chocolate
  • 2 tablespoons milk
  • 300g dark chocolate for the icing
  • 50g butter

Method

  • Make the dark chocolate cupcakes
    • Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
    • Using an electric whisk, food processor or wooden spoon, beat the butter or margarine, sugar and cocoa powder until very light and fluffy.
    • Add the eggs one at a time, beating each one in well before adding the next.
    • Carefully fold in the flour (and baking powder if using).
    • Melt the chocolate and fold in to the mixture. Then thin the mixture with the milk.
    • Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.
    • Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the chocolate cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the chocolate cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.

  • Make the dark chocolate icing

    • Place the dark chocolate and butter in the microwave until just melted - a minute should do.
    • Using an electric whisk, food processor or wooden spoon, beat the mixture until combined.
    • When the cakes are cool, drizzle some chocolate icing mixture over the top of each cupcake. These chocolate cupcakes are best eaten on the day they are made.

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