Indulge in these decadent double chocolate cupcakes. This recipe makes 10 cupcakes, so there will be plenty to share
Ingredients
Before you start...
You need cupcake cases and a piping bag for this recipe.
- 115 g4 oz butter
- 115 g4 oz sugar
- 2 eggs
- 100 g3½ oz self-raising flour
- 1 tbsp cocoa
- 30 g1 oz dark chocolate, (5g grated and set aside)
- 150 g5¼ oz icing sugar
- 75 g2¾ oz butter at room temperature
Method: How to make Double chocolate cupcakes
Cream together the butter and sugar until light and fluffy.
Beat in one egg at a time with a tablespoon of flour to prevent the egg from curdling.
Sieve in the remaining flour with the cocoa powder. Mix until it is combined and spoon it into ten cupcake cases.
Bake the cupcakes in a fan assisted oven at 160C/Gas 3 or 180C/Gas 4 for a conventional oven for 20 minutes. Remove them and leave to cool on a wire rack.
For the icing, melt the chocolate in a bowl over a pan of hot water. Sieve the icing sugar into a large bowl and add the butter (at room temperature). Beat them together until they are pale and fluffy then beat in the melted chocolate.
Put the icing into a piping bag, allow to cool then pipe on top of the cooled cupcakes. Sprinkle the grated chocolate on top and serve.
