These are some of the most delicious cupcakes, yet they are so simple! I had been craving to make some homemade since I had a similar dessert at a restaurant a few week ago, and this recipe surpasses my expectations! You can serve it with vanilla ice cream, whipped cream or by itself and it will still be fantastic either way.
Chocolate chunks packed inside these cupcakes produce an irresistible molten-chocolate centre and they are served warm so that the chocolate really does melt in your mouth. The added bonus is that these cupcakes are ridiculously easy to make with basic ingredients but are still both indulgent and delicious… Enjoy! 🙂
The following recipe makes 12, but if you prefer simply half the ingredients to just make 6.
110g/4oz butter, softened
110g/4oz caster sugar
2 large free-range eggs
170g/6oz self-raising flour
2 tbsp cocoa powder (a good quality one like Green & Blacks is preferred as it yields a better flavour)
110g/4oz plain chocolate of your choice
icing sugar, for dusting
vanilla ice cream/whipped cream, to serve
1) Preheat the oven to 190C/375F/Gas Mark 5. Put 12 paper baking cases into a cupcake tin.
2) Place the butter sugar, egg, flour and cocoa powder in a large bowl and beat together until just smooth. Spoon half of the mixture into the paper cases.
3) Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate into around 12 pieces and place a piece in each indentation, then spoon the remaining cake mixture on top.
4) Bake in the preheated oven for 20 minute, or until well risen and springy to the touch. Leave the cupcakes in the tin for 2-3 minutes before serving warm, dusted with sifted icing sugar and with vanilla ice cream/whipped cream on the side.