Chocolate Mud Cupcakes

Chocolate Mud Cupcakes
Makes 12
7oz (1 cup) dark chocolate
6oz unsalted butter
5 medium eggs
5oz caster sugar
6oz SR flour
2 tbsp cocoa powder
Method:1. Preheat oven to 160oC (325oF). Place paper cases into muffin tray.
2. Melt chocolate in a glass bowl over simmering water. Melt the butter in also, stir well. Leave to cool a little.
3. Beat the eggs and sugar in a large bowl until pale in colour and thickly set. Fold the SR flour into this mixture and then stir in the melted butter and chocolate until well blended.
4. Spoon the mixture evenly into the cups & bake for c.20 mins. The cupcakes should be soft and gooey in texture and appearance so don’t worry! Remove the muffin tray from the oven and cool for 5 mins. Remove the cupcakes from the tray serve swiftly, dusted with cocoa powder. You can store the cupcakes (once fully cooled) in the fridge for up to 3 days so you don’t have to eat them alllll in one go (sorry about that!).
Other variationsOnce you have found a cupcake sponge recipe that works really well it’s worth looking at other ways of vamping up your favourite. For these chocolate mud cupcakes you could…..
Add 4oz of raspberries, washed and lightly crushed to the mixture to make Raspberry & Chocolate Mud cupcakes. You could use a few raspberries to decorate the cooled cupcakes too.
Or you could…..
Add 4oz toasted and chopped macademia nuts (my absolute favourite nut) to the mixture making macademia mud cakes. Yum yum
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