So now that I'm feeling progressively better, I'm back into the baking with a vengeance. I currently have some Cinnamon and raisin bread in the oven, and last night I made up some dark chocolate mud cupcakes for a bit of dessert loveliness. They were indeed delightful! These get 2 thumbs up from Food Critic Andrew! This is adapted from "500 cupcakes" by Fergal Connolly.
Ingredients:
300g dark chocolate chips
300g unsalted butter
5 eggs
115g caster sugar
115g SR flour strawberries, as well as whipped cream or ice cream for serving
Method:
- melt chocolate and butter together in the microwave, stirring to ensure that it is smooth. Leave to cool
- Beat eggs and sugar together until mixture is pale and thick
- Fold the flour into the egg and sugar mixture
- Stir in chocolate/butter mixture
- Spoon into cupcake pan, and bake for about 20 minutes in a preheated, 160 degree Celsius oven
- Remove from oven, let cool for 5 minutes, then remove, and serve topped with your choice of whipped cream, ice cream and strawberries. Let's be honest though - you could ice them, service just topped with some icing sugar sprinkled over, or however you please!
If they aren't all eaten, they should last up to 3 days in a covered container in the refrigerator.
Yumm - they look very decadent!
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