CHOCOLATE CUPCAKES WITH DARK CHOCOLATE FROSTING
Makes 14
For the cupcakes
For the cupcakes
60g/2oz caster sugar
60g/2oz unsalted butter, softened
1 egg
45g/1.5 oz self raising flour
15g/0.5oz cocoa
For the frosting
60g/2oz dark chocolate
100g/3.5oz mascarpone, room temperature
Method
- In a bowl, cream together the butter and sugar until pale. Add the egg and
beat until thoroughly combined. - Sift the flour and cocoa into the bowl and fold into the mixture until almost
smooth. - Line the cupcake holes with cake cases and spoon the mixture equally
between them. Bake for 8 to 9 minutes. When the cakes are ready, turn
them out onto a wire rack to cool. - Whilst the cakes are cooling, begin to make the frosting by melting the
chocolate in a bowl over a pan of gently simmering water. Stir until the
chocolate has melted smoothly. - Remove the bowl from the heat and let the chocolate cool slightly. Gently
stir the mascarpone into the cooled chocolate until thick and creamy. Pipe
or spoon the frosting onto the cooled cakes.
