Chocolate cup cakes

Chocolate cup cakes

Piping the icing gives a really professional finish – and who can resist chocolate?

By , 21 September 2015
Chocolate cup cakes
  • Ready in: 60 mins
  • Serves: 8
  • Price: 36p per serving
Nutritional Info
Each 100g serving contains
  • Fat high
    21.7g
    31%
  • Saturates high
    13.3g
    67%
  • Sugars high
    42.5g
    47%
  • Salt low
    0.2g
    3%
  • Energy 1683KJ 402KCAL
    20%
of your reference intake.
Typical energy values per 100g: 1683kJ/402kcal.
Ingredients
  • 65g dark chocolate (70% cocoa solids), broken into squares
  • 75g unsalted butter, plus 100g for the butter icing
  • 1/2 level tsp instant coffee granules
  • 75g self-raising flour
  • 2 level tsp cocoa powder
  • 100g caster sugar
  • 1 large free-range egg, beaten
  • 2 tbsp milk, plus 2 tbsp for the icing
  • 200g icing sugar
  • Few drops vanilla extract
  • Pink food colouring
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Line 2 bun tins with 8 paper cupcake cases.

  • Put the chocolate in a large heatproof bowl with 75g butter, cut into cubes. Add the coffee and 3 tbsp cold water. Stand over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until just melted, stirring occasionally. Remove the bowl from the pan and cool for 10 minutes.

  • Sift together the flour and cocoa and stir in the sugar. Add to the chocolate with the egg and 2 tbsp milk. Stir until evenly mixed – don't overbeat. Divide between the cake cases and bake for 20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.

  • For the icing, beat 100g butter, the icing sugar, 2 tbsp milk and vanilla extract together until light and creamy. Add a few drops of food colouring. Pipe onto the cakes. Store in an airtight container in the fridge for up to 4 days.