This cupcake recipe is similar to the "Warm-molten centered chocolate cupcake" but in a different title!!!
Recipe Source: Easy Chocolate by Parragon Books
Butter/Margarine (softened) - 175 gms
Caster Sugar - 175 gms
Large eggs - 3
Self-raising flour - 250 gms
Cocoa powder - 3 tbsp
Plain chocolate - 175 gms
Icing sugar - for dusting
- Preheat the oven to 190 C. Arrange a muffin pan with paper baking cases.
- Put the butter, caster sugar, eggs, flour and cocoa powder in a large bowl and using a handheld electric mixer, beat together until just smooth.
- Spoon half of the mixture into the paper cases. Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate evenly and place a piece on top of each indentation. Then spoon the remaining cake mixture on top.
- Bake the cupcakes in the preheated oven for 20 minutes, or until well risen and springy to touch. Leave the cupcakes to cool for 2-3 minutes, before serving warm, dusted with sifted icing sugar.