Uey Loves: Easy cupcakes

These are probably the easiest cupcakes to make .. and quick too!

Chocolate Mud Cupcakes

Ingredients -

• 300g plain chocolate chips (I used squares of chocolate from a block of cooking chocolate)
• 300g unsalted butter
• 5 eggs
• 115g caster sugar
• 115g self-raising flour
• 2 tbsp Dutch-process cocoa powder, for dusting

Method -

1. Preheat oven to 160 degrees Celsius and place 12 paper baking cases in a muffin tin.
2. In medium bowl set over pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little.
3. Beat eggs and sugar in large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.
4. Spoon the mixture into the cases and bake for 20 minutes. Cupcakes will be soft and gooey in texture and appearance. Remove tin from the oven and cool for 5 minutes. Then remove the cupcakes and serve swiftly, dusted with cocoa powder.

Store in the fridge in an airtight container for up to 3 days.

Makes 1 dozen muffins.

Miniature cupcakes!

I used miniature cupcakes using the baby blue spotted cups (oh-so-cute!). Using miniature cups, you can make almost 30 mini ones. Just fill them up 3/4 full as they grow and can erupt in the oven if filled to high but you can always pick on the overflowing corners…nom nom.

Enjoy!

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