Chocolate heaven

INGREDIENTS

105g unsalted butter, softened

285g light brown sugar

2 large eggs

180g plain flour

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

pinch salt

8g cocoa powder

125g plain chocolate, chopped

165ml milk

Basic cream cheese frosting, chocolate variation

white chocolate drops, to decorate

METHOD

Preheat the oven to 165°C and line two 12-hole muffin trays with cases.

Place the butter and half the sugar in a bowl and cream until pale and fluffy. Beat the eggs in a jug and slowly mix into the butter mixture. Sift the flour, baking powder, bicarbonate of soda, salt and cocoa into the mixture. Stir until just combined.

Place the chocolate, milk and remaining sugar in a saucepan. Gently bring to the boil and stir until all the chocolate and sugar have dissolved. Slowly pour this into the batter and mix. Scrape the bowl to make sure it is well combined. Transfer to a jug right away and pour into the cases until two-thirds full.

Bake immediately for 15–20 minutes, depending on your oven. They are cooked when the tops spring back to the touch. If you insert a clean knife into the sponge, it should come out with a small amount of crumb sticking to it, as the texture should be slightly sticky and dense. Let rest in the tray for a few minutes before removing and placing on a wire rack to cool completely.

To decorate, use the chocolate cream cheese frosting and top with white chocolate drops.

VARIATION

For chocolate vanilla cupcakes, make the cupcakes following the recipe above and use vanilla cream cheese frosting. Top with dark chocolate buttons.

#chocolate #cupcakes #peggyporschen #creamcheesefrosting