Easy chocolate cupcakes

Easy chocolate cupcakes

Easy chocolate cupcakes
/BBC Good Food
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300g dark chocolate 50-60% broken into chunks
200g self-raising flour
200g light muscovado sugar , plus 3 tbsp extra
6 tbsp cocoa
150ml sunflower oil , plus a little extra for greasing
284ml pot soured cream
2 eggs
1 tsp vanilla extractH O W:Heat oven to 180C .
line a 10 (11! ) hole muffin tin with paper cases.
Whizz the chocolate into small pieces in a food processor.
In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water.
Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 (11) cases, then bake for 20 (30 min) mins until a skewer inserted comes out clean .
Cool on a wire rack.
To make the icing:
Put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing.
Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in. Full recipe - here
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