EASY CHOCOLATE CUPCAKES
These light cakes are perfect for freezing - they just need a quick blast in the microwave to bring them back to life
Provided by Good Food team
Categories Afternoon tea, Treat
Time 40m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don't poke it into a chocolate chip bit). Cool on a wire rack.
- To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.
Nutrition Facts : Calories 534 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 46 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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