Chocolate mud cupcakes
Chocolate mud cupcakes
These cupcakes are simple to make and deliciously chocolatey! They're also perfect for those insatiable chocolate cravings! And the best thing about these chocolate cupcakes is, even if you undercook them for a minute or so, it’s still A-okay because that just means the chocolate centre will be that much gooey-er!
When making these cupcakes you’ll notice that it may take a while to melt the chocolate and butter. To speed up the time to melt these two items, don’t increase the heat, but simply break the chocolate into smaller pieces and similarly cut the butter into smaller cubes before melting. You will also find that this batter does not appear to be very thick, and in fact may appear quite runny! This is normal and don’t you worry your pretty little face, because that batter will set as quick as a jiffy in that oven!
Chocolate mud cupcakes
Ingredients: 300g dark chocolate, 300g unsalted butter, 5 eggs, 125g caster sugar, 115g self-raising flour, icing sugar for dusting
Steps: Preheat the oven to 160 degrees Celsius. Place 14 paper baking cases into a muffin tin. In a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well, leave to cool a little.
Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Spoon the mixture into the cases and bake for 15 minutes. The cupcakes will be soft and gooey in texture and appearance. Remove from the oven and cool for 5 minutes then remove the cupcakes from the tin and dust with icing sugar.
Makes 14 cupcakes
