How to make it

  • Preheat oven to 180c. Line 12 medium (80ml / 1/3cup) muffin pans with large paper cases or use non-stick muffin pans.
  • Place the chocolate, milk and cocoa in a medium heavy-based saucepan. Whisk constantly over low heat for 3-4 minutes or until smooth. Remove from the heat and set aside until the mixture is lukewarm.
  • Meanwhile, use electric beaters to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs 1 at a time, beating after each addition until well combined.
  • Add the chocolate mixture to the butter mixture and mix well. Use a metal spoon to fold in the flour, in 2 batches, until well combined.
  • Half fill each muffin pan with the mixture. Bake in preheated oven for 18-20 minutes or until a skewer inserted in the centres of the cupcakes comes out clean. Cool the cupcakes in the pans.
  • Meanwhile, to make the chocolate glaze, sift the icing sugar and cocoa into a medium heatproof bowl or the top of a double saucepan. Add the water and mix to a firm paste. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir for 2-3 minutes or until warm and runny.
  • Remove the cakes from the pans and use a small pallet knife to spread the warm glaze over the top of each. Set aside for 15minutes for the glaze to set before serving.

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