Easy chocolate cupcakes
Prep:
15 mins
Cook:
20 mins
These light cakes are so easy to make and the kids will love them.
300g low cocoa content dark chocolate, broken into chunks
200g self-raising flour
200g light muscovado sugar, plus 3 tbsp extra
6 tbsp cocoa
150ml sunflower oil, plus a little extra for greasing
284ml pot soured cream
2 eggs
1 tsp vanilla extract
Sprinkles, for decoration (optional)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a 10-hole muffin tin with paper cases. Mix the chocolate into small pieces in a food processor.
In the large mixing bowl, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water.
Whisk everything together until smooth, then quickly stir in 100g of the whizzed-up chocolate bits.
Divide between the 10 cases, then bake for 20 minutes until a skewer inserted comes out clean.
Cool on a wire rack.
To make the icing, put the remaining chocolate bits, soured cream and 3 tablespoons of sugar in a small saucepan.
Heat gently, stirring, until the chocolate is melted and smooth.
Chill in the fridge until firm enough to swirl on top of the muffins.
Decorate if desired, with sprinkles.
Serves
Make 10
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert, Kids Food
Level of Difficulty
Easy