Ingredients Jump to Instructions ↓

  1. These cupcakes are very quick and easy to make. An electric mixer is not required and the batter can be made in the saucepan that the chocolate is melted in. The cupcakes are moist and best eaten on the day they are made.

  2. You will need a double cream with 60% milk fat for this recipe.

  3. Makes 14.

  4. 20ml tablespoon and 250ml measuring cup for all of our recipes.

  5. 100g dark chocolate (we used Cadbury Old Gold)

  6. 15g (1 1/2 tablespoons) cocoa powder

  7. 40ml (2 tablespoons) milk

  8. 110g (1/2 cup) caster sugar

  9. 2 large eggs (we use eggs with a minimum weight of 59g)

  10. 160g double cream (60% milk fat)

  11. 1/2 teaspoon vanilla extract

  12. 1 tablespoon (12g) plain flour

  13. 150g (1 cup) self-raising flour

  14. 180 degrees Celsius. Line a muffin tin with

  15. 14 large paper or foil patty cases (we used Multix brand cases).

  16. Place chocolate, cocoa, milk and caster sugar in a large saucepan over low heat. Stir occasionally until chocolate is melted and mixture is smooth. Remove from heat and set aside to cool to room temperature (don't be tempted to use the chocolate mixture when warm: it will melt the cream). ©


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