The Chocolate Cupcake

The kids favourite.

Makes 16 regular cupcakes

115g good-quality dark chocolate (70% cocoa solids)

85g unsalted butter, at room temperature

175g soft brown sugar

2 large eggs, separated

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarb of soda

pinch of salt

250ml semi-skimmed milk

1 tsp vanilla extract

Preheat oven to 170oc (fan)/190oc/375F/gas mark 5

Line a muffin tray with cupcake cases

Break the chocolate into pieces and melt. I always use a heatproof bowl over simmering water to do this. Leave to cool slightly

In a large bowl cream the butter and sugar until pale. In a separate bowl beat the egg yolks for several minutes. Slowly add the egg yolks to the creamed mixture and beat well. Now add the melted chocolate and beat well.

Combine the flour, baking powder, bicarb and salt in a separate bowl. Put the milk in a jug and add the vanilla extract to it. Add one0third of the flour to the chocolate mixture and beat well. Pour one third of the milk in and beat well. Repeat until both mixtures have been completely added.

In a clean bowl ( another one, this recipe you need lots of bowls!!!!) whisk the egg whites until soft peaks start to form. Fold into the batter using a metal spoon. DO NOT BEAT or you will take all the air out of the mixture.

Put the batter into the cupcake cases, about 2/3 full. Its a really runny mixture and can get messy...the kids kept wiping up the mixture that got flung about!!!!

Bake for 20/25 minutes, until springy to the touch or check with a skewer.

Cool and ice

Chocolate buttercream Icing

175g good-quality dark chocolate (70% cocoa solids)

225g unsalted butter at room temperature

1 tblsp semi skimmed milk at room temperature

1 tsp vanilla extract

250g icing sugar. sifted

Melt the chocolate and leave to cool slightly.

Beat the butter, milk, vanilla and icing sugar until smooth.

Add the melted chocolate and beat again until thick and creamy.

Ice cupcakes

If you eat these standing up there are no calories ;)