When somebody in the house is having a birthday, but work schedule is not letting you have a party, what do you do? In our case, we’ll just have cupcakes!
I found this simple chocolate mud cupcake recipe in one of my books, but as usual, I had to adjust parts of it to suit my preferences. Whatever works for you, right? So, here is how I made the chocolate mud cupcakes:
CHOCOLATE MUD CUPCAKES
300g plain chocolate chips or cooking chocolate
300g butter (does not really matter much whether it is salted or unsalted)
1/2 cup caster sugar
1 cup self raising flour
Melt chocolate and butter in a pan on the stove, or in a bowl in the microwave oven. Stir well and set aside to cool a bit.
Beat eggs and sugar in a bowl until thick and pale. Sift 1/2 cup flour into the egg mixture, then fold. Sift the remaining flour into the same mixture and fold again. Stir in the melted chocolate and butter until well blended.
Preheat oven to 160 degrees Celsius. (I prefer turning the oven on when I have already finished mixing the batter and just before I transfer the batter into the cake tin, as I find that if I start preheating the oven before mixing anything, it reaches the desired temperature waaaaaayy before I’m finished making the cake batter, so it’s just wasting energy for quite a while afterwards, until I put the cake in.)
Spoon the mixture into paper baking cases in a muffin tin. This recipe should yield around a dozen cupcakes. Bake for approximately 20 minutes. The cupcakes are expected to be soft and gooey. Remove muffin tin from the oven and let cool for about 5 minutes before removing the cupcakes from the tin.
You can dust the cupcakes with cocoa powder or icing sugar, or decorate them with your favourite icing.