Chocolate Mud Cupcakes

These cupcakes are so simple to make you won't hesitate to make
another batch!

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 baking cases
in a muffin tin. In a medium bowl set over a pan of gently simmering
water, melt the chocolate and butter together, stirring well. Leave to
cool a little. Beat the eggs and sugar in a large bowl until pale and
thick. Fold the flour into the egg mixture and then stir in the melted
chocolate 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 tin from the oven and cool for 5 minutes. Then remove
the cupcakes and serve swi&ly, dusted with cocoa powder. Store in the
refrigerator in an airtight container for up to 3 days.
Makes 1 dozen


This article was originally published on:
Site: code-zero.com
URL: http://code-zero.com/modules/article...cle.php?id=390


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