Chocolate Cupcake Recipe
This chocolate cupcake recipe makes deliciously rich and dark cupcakes. A quick and easy recipe. To bake a batch of a dozen cakes you will need to gather together the following ; INGREDIENTS 125g/4.5oz unsalted butter, softened, or baking margarine 125g/4.5oz dark muscovado sugar 100g/3.5oz plain chocolate, melted 2 medium sized eggs, beaten 15g/0.5oz cocoa powder 100g/3.5oz self-raising flour, sieved Topping 115g/4oz icing sugar 1 tsp cocoa powder Chocolate buttons, sprinkles etc. for decoration METHOD Preheat the oven to 190C, 375F, Gas 5. Line a 12 hole muffin tin with paper cases. Use large muffin cases if you want larger cupcakes but you will get fewer. In a large mixing bowl cream together the butter and sugar until light and fluffy. Gradually beat in the eggs. Melt the chocolate in a heatproof bowl over a pan of simmering water and when melted whisk into the mixture. Sieve the flour with the cocoa powder and fold into the creamed mixture. Spoon the mixture carefully into the paper cases. Bake in the centre of the preheated oven for about 20 minutes, until firm to the touch. Remove from the oven, place on a cooling rack and leave to cool completely. TOPPING This is a chocolate glace icing recipe. Sieve the icing sugar and cocoa powder into a bowl. Carefully stir in 1-2 tbsp hot boiled water and beat until smooth. When completely cool carefully spoon onto the cakes and smooth out. Leave to set. Decorate with chocolate sprinkles, buttons or other decorations you may have. (optional) Serve or store in an airtight container. Enjoy your chocolate cupcakes!
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