Hot chocolate cupcakes

(J's favourite)

Makes

• 24 mini cupcakes

OR

• 12 standard sized cupcakes

OR

• 6 Muffin sized cupcakes (cakes baked in muffin cases instead of cupcake cases)

Ingredients

Cake
125g Butter, softened
125g Caster sugar
100g Self-raising flour
2 Eggs
2 Tbsp milk
3 level tbsp Cocoa

Chocolate sauce
50g soft brown sugar
25g cocoa
1/4 pint milk

Decoration
1 carton double cream
Drinking chocolate

Method
1. Preheat oven to gas mark 5
2. Put butter and sugar in a bowl and beat until light in colour and fluffy.
3. Add the milk, cocoa and flour and beat until the mixture is smooth.
4.Divide the mixture between the cupcake cases and bake for

• Mini cupcakes- 10-12 minutes
• Standard sized cupcakes 12-15 minutes
• Muffin sized cupcakes 15-20 minutes

Until they spring back when touched.

5. Put the ingredients for the chocolate sauce in a saucepan. Heat until boiling, stirring to dissolve. 

6.Simmer for about 20-30 minutes until thick, stirring occasionally to prevent sticking.

7. Using an apple corer, take a chunk out of the centre of each cupcake and fill with chocolate sauce.

8. Put the double cream in a bowl and whisk until it can hold it's shape when piped. Put in a piping bag and pipe onto the cupcakes.

9. Sprinkle with a little drinking chocolate and serve.

EXTRA NOTE: I have served the cakes in a teacup shaped cupcake case with a mini chocolate chip cookie (the chocolate chips being chocolate sprinkles) and marshmallows. I ran out of pink ones so the marshmallows in the photo are darker coloured.