Rich Divine Chocolate Cupcakes

Yields

12 cupcakes

Preheat Oven

350 degrees F

These cupcakes showcase our richest recipe yet. Made with our delicious 70% Dark Chocolate bar, we're sure you'll swoon over this rich and satisfying dessert.

Ingredients

Cupcakes
  • 2 70% Divine Dark Chocolate bars
  • 7 ounces unsalted butter, very soft
  • 7 ounces Fairtrade caster sugar
  • 4 large eggs at room temperature
  • 100ml sour cream
  • 7 ounces self raising flour
Topping
  • 1 70% Divine Dark Chocolate Bar
  • 1 tbsp golden syrup
  • 1 ounce unsalted butter

Method

1

Cupcakes

Break up the 70% dark chocolate and melt gently in a glass bowl above a pot of hot but not boiling water.

2

Remove chocolate from the bowl and leave to cool.

3

Add the butter and sugar into another bowl and use a food mixer to beat until light and creamy. Then, beat in the eggs one at a time.

4

Stir in the cream on low speed, followed by the flour and finally the melted chocolate. Mix gently until thoroughly combined.

5

Spoon the mixture into the muffin cases so they are evenly filled. Bake in oven for about 25 minutes until firm to the touch.

6

Remove the muffins from the tin and leave to cool on a wire rack.

7

Topping

1) Break up the chocolate and melt gently (see above).

2) Remove the bowl from the heat and stir in the syrup and butter.

3) Leave to cool and thicken slightly then either dip the top of the cupcakes into the topping or spoon it on. Leave to set.

8

Store in an airtight container and eat within 4 days. The un-iced cakes can be frozen for up to one month.