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Chocolate Cup Cakes Recipe

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0:45 - 0:30

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9686

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Submited by

Zara Mateen from Rawalpindi

Ingredients

50g (2oz) dark chocolate
100g (4oz) butter, softened
100g (4oz) soft light brown sugar
2 eggs, slightly beaten
100g (4oz) plain ﬂour
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
1 tbsp cocoa power
for the icing
50g (2oz) butter
2 tbsp single cream
150g (5oz) icing sugar
40g (13/4oz) cocoa powder

Method

1. Preheat the oven to 180°C (350°F), Gas mark 4. Fill a bun tray with 12 paper bun cases or small mufﬁn cases.
2. Melt the chocolate in a bowl sitting over simmering water. Set aside and allow to cool slightly. In a large bowl, cream the butter and sugar until pale and light, and then stir in the chocolate. Beat in the eggs gradually, then sift in the ﬂour, cream of tartar, bicarbonate of soda and the cocoa powder. Stir gently to mix. Divide the mixture between the paper cases and bake in the oven for 14-16 minutes or until almost ﬁrm in the centre. Cool on a wire rack.
3. Meanwhile, make the chocolate icing. Melt the butter and cream together in a bowl sitting over simmering water. Sift in the icing sugar and cocoa powder and mix. It should be of spreading consistency; if it's too wet, add another 25g (1oz) icing sugar. Spread generously onto the cooled cupcakes.

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