If you've never tried genuine cup cakes before, these are irresistible and sure to impress. The richness comes from all the dark chocolate; the soft moist crumb from the sour cream. You can leave them plainly iced or go crazy with sugar flowers, specks of gold leaf, white and dark chocolate shavings or fresh berries!
- 2 x 100g Divine 70% Dark Chocolate
- 200g unsalted butter, very soft
- 200g Fairtrade caster sugar
- 4 large free range eggs at room temperature
- 100ml sour cream
- 200g self raising flour
- 1 x 100g Divine 70% Dark Chocolate
- 1 tablespoon golden syrup
- 25g unsalted butter
- Decorate with sugar flowers, specks of gold leaf, white and dark chocolate shavings or fresh berries!
Preparation & Quantity:
Makes 12 cupcakes
12-hole muffin tray lined with paper liners
Oven temp 180°C / 350F / Gas Mark 4
- Break up the 70% dark chocolate and melt gently (dish above hot water on the hob, not boiling)
- Remove from the bowl and from the heatand leave to cool until needed. Put the butter and sugar into the bowl of a food mixer and beat until light and creamy. Beat in the eggs one at a time, beating well after each addition.
- Stir in the cream on low speed, followed by the flour and finally the melted chocolate, mixing gently until thoroughly combined. Spoon the mixture into the muffin cases so they are evenly filled then bake in the heated oven for about 25minutes until firm to the touch. Remove the muffins from the tin and leave to cool on a wire rack.
- Meanwhile, make the topping: break up the chocolate and melt gently (see above). Remove the bowl from the heat and stir in the syrup and butter. Leave to cooland thicken slightly then eitherdip the top of the cup cakes into the topping or spoon it on. Leave to set. Decorate
- Store in an airtight container and eat within 4 days. The un-iced cakes can be frozen for up to a month.