Article title: chocolate mud cupcakes
First posted: Sun 29 Oct 2006
chocolate mud cupcakes
These cupcakes are so simple to make you won't hesitate to make
300 g (1O1/2 oz) plain chocolate chips 300 g (101/2 oz) unsalted
butter 5 eggs
115 g (4 oz) caster sugar
115 g (4 oz) self-raising flour
2 tbsp Dutch-process cocoa powder, for dusting
Preheat the oven to 160C (325F/ Gas mark 3). Place 12 paper
cases in a muffin tin.
In a medium bowl set over a pan of gently simmering water, melt
chocolate and butter together, stirring well. Leave to cool a
Beat the eggs and sugar in a large bowl until pale and thick.
the flour into the egg mixture and then stir in the melted
and butter until well blended.
Spoon the mixture into the cases and bake for 20 minutes. The
cupcakes will be so& and gooey in texture and appearance. Remove
from the oven and cool for 5 minutes. Then remove the cupcakes
serve swi&ly, dusted with cocoa powder.
Store in the refrigerator in an airtight container for up to 3
Makes 1 dozen
This article was originally published on:
- posted 13 years ago