Chocolate Mud Cupcakes

Ingredients

• 300g plain chocolate chips
• 300g unsalted butter
• 5 eggs
• 115g castor sugar
• 115g self-raising flour
• 2 tbsp cocoa OR icing sugar, for dusting
  

Directions

1. Preheat oven to 180C. Place 12 baking cases in a muffin tin.
2. 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.
3. 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.
4. Spoon the mixture into the cases and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appearance. Remove tin from oven and cool for 5 minutes.
5. Remove cupcakes and dust with cocoa or icing sugar.

Makes 12

Mint Chocolate Cupcakes

cupcakes
Ingredients

• 225g self-raising flour
• 4 tbsp cocoa powder
• 1 tsp baking powder
• 225g caster sugar
• 225g unsalted butter, softened
• 4 eggs
• 1 tsp mint essence
• 100g plain chocolate chips

Directions

1. Preheat the oven to 180C. Place 18 paper baking cases into muffin tins.
2. In a medium bowl, sieve the flour, cocoa and baking powder. Set aside.
3. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint essence and chocolate chips.
4. Bake for 20 minutes. Remove the tins from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack.

icing
Ingredients

• 115g unsalted butter, softened
• 225g icing sugar, sieved
• 1 tsp mint essence
• green food colouring
• 100g plain chocolate chips

Directions

1. Beat the butter and icing sugar in a small bowl until smooth and creamy.
2. Stir in the mint essence and just enough food colouring to turn the icing a mint green.
3. Ice the cupcakes and decorate with chocolate chips.

Makes 18