Deluxe Choc Cupcakes
These bright and fun cupcakes are perfect for kids' parties inside or outside school! Choose a suitable paper cup design from our unique range to give it your personal stamp of approval..
Method
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Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
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Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
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For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.
Servings
Makes 12 cupcakes
Ingredients
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200g butter
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200g plain chocolate, under 70% cocoa solids is fine
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200g plain chocolate
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100ml double cream, not fridge-cold
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50g icing sugar
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200g light, soft brown sugar
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2 eggs, beaten
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1 tsp vanilla extract
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250g self-raising flour
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Smarties, sweets and sprinkles, to decorate
Ideal recipe for kids
30 minute preparation
25 minute bake
Suitable for vegetarians
Freezeable (un-iced)
total kcals -63 % saturates - 85 % protein - 40 % fibre - 10O %
carbs - 27 % sugar - 52 %
fat - 41% salt - 13 %
Icing on the cupcake
200g plain chocolate
100ml double cream, not fridge-cold
50g icing sugar
Melt the chocolate over hot water, stir in the cream and sift-in the icing sugar & bingo, your own special icing