If I’m asked to make a cake (which is rare), I make chocolate cake because it is, in my opinion, one of the best things ever invented. Unfortunately, my other half doesn’t really like chocolate cakes. I’ve been assured it’s not the way I make them, he’s just more of a cheesecake kind a guy. (Or LOOPY.) Anyway, regardless of his feelings, I can’t help myself making a cake every now and again and have discovered that, by making several chocolate cupcakes rather than one big cake, I can give myself a chocolate fix for a few days and P doesn’t have to be force-fed any of it.
To make 6 lovely chocolate cupcakes, you will need:
40g butter (softened)
75g caster sugar
55g self raising flour (sifted)
55g plain flour (sifted)
1 tsp of vanilla extract
30 g really dark cooking chocolate
For the icing (yes, this bit is important), you will need:
30g butter (softened)
1 tsp mlk
125g icing sugar (sifted)
25g really dark cooking chocolate
Preheat oven to 170 fan and line a tray with little cupcake cases.
Mix together the caster sugar with the butter and, once well mixed, add the egg.
Add the self raising flour and mix well. Pour in the milk and vanilla extract in stages and combine, before mixing in the plain flour.
Melt the chocolate slowly and then once slightly cooled, stir into the mixture.
Spoon into the cupcake cases and bake for 20 minutes.
Once baked, leave to cool and crack on with melting the remaining 25g of chocolate for the icing. Mix together the butter, milk and icing sugar. Pour in the melted chocolate and mix again.
Then spread over the cakes in as neat a fashion as you can manage.
Calorie count per cake: Probably quite high. Joy experienced by eating a chocolate cupcake: Definitely very high.
Hope you enjoy!