Rich, decadent, chocolaty and creamy.
Makes 12-16 cupcakes
For the sponge:
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
200g (7 oz) plain flour
40g (1½oz) cocoa powder
¼ tsp salt
1 tbsp baking powder
2 large eggs
240ml (8½ fl oz) whole milk
For the frosting:
400g (14oz) dark chocolate, finely chopped
400ml (14 fl oz) double cream
- Preheat the oven to 190 degrees.
- Line a muffin tin with muffin cases.
- Use an electric whisk, set on a low speed, mix together the butter, sugar, flour, cocoa powder, salt and baking powder. Mix to a sandy consistency and no large lumps of butter remain.
- Place the eggs in a jug, then pour in the milk and mix together by hand. With the whisk on a low speed, pour three-quarters of the milk and eggs into the dry ingredients. When all liquid has been incorporated, scrape down the side of the bowl to pick up any ingredients, then add the remaining milk mixture and mix again, now on a medium speed, until you have a smooth and even batter.
- Spoon the batter unto the paper cases, filling them two-thirds full. Place then in the own and bake for 18-20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
- Place the finely chopped chocolate in a bowl. Pour the cream into the saucepan and heat just to boiling point. Pour the hot cream over the chocolate, give it a stir and then leave until all the chocolate has melted. Stir again until smooth, then cover with cling film and set aside to cool.
- Place the cooled cupcakes on a board and decorate with the frosting. Add your Halloween decorations.