Saturday, 8 December 2007

Chocolate Mud Cupcakes

25 October 2007




Ingredients:
300 g plain chocolate chips
300 g unsalted butter
5 eggs
115 g caster sugar
115 g self-raising flour
2 tbsp Dutch-process cocoa powder, for dusting

Directions:
1. Preheat the oven to 160 degC. Place 12 paper baking cases in a muffin tin.
2. In a medium bowl set over a pan of simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little.
3. 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.
4. Spoon the mixture into the cases and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appeareance. Remove tin from oven and cool for 5 minutes. Then remove the cupcakes and serve swiftly, dusted with cocoa powder.

Store in the refrigerator in an airtight container for up to 3 days.

Makes 1 dozen.

2 comments:

Jasmine's Journey said...

Looks great. You should post the recipe.

Amateurish Food Photographer said...

Thanks! It takes time to type out the recipes so I will usually just post the pictures but I will be happy to share if anyone requests for a particular one. =)

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