Although people love making muffins and cakes with chocolate, but today try to make Chocolate Cup Cakes as an alternative for mufffins and cakes. Much tastier and due to the quantity, perfect for parties.
They do pack a real chocolate punch though, so making them in small cake cases is sensible.
Line a 12 hole cake tin with paper cases (the recipe makes at least 36, so line more trays if you have them, or have the extra cases ready). Add 55g of cocoa powder to 240ml of boiling water, stir, then leave to one side to cool slightly. Whisk 150g of butter and 200g of caster sugar in a bowl until pale and creamy. Add 2 eggs, 2 teaspoons of vanilla extract, 200g of plain flour and 2 teaspoons of baking powder to it and mix together. Add the cooled chocolate and continue to stir until thoroughly combined. Add one rounded tablespoon of the mixture to each paper case, and bake in a preheated 180c oven for 15 minutes, or until they are springy to the touch. Allow to cool on a wire rack. Repeat with the remaining mixture.
To make the icing, which is very rich! Melt 100g of plain chocolate in a microwave, then add it to 285g of sifted icing sugar, 1 teaspoon of vanilla extract, 300g of butter and 120ml of double cream. Beat with an electric whisk until it is very smooth.