Easy chocolate cupcakes

Prep: 15 mins
Cook: 20 mins
Easy chocolate cupcakes
These light cakes are so easy to make and the kids will love them.

300g low cocoa content dark chocolate, broken into chunks

200g self-raising flour

200g light muscovado sugar, plus 3 tbsp extra

6 tbsp cocoa

150ml sunflower oil, plus a little extra for greasing

284ml pot soured cream

2 eggs

1 tsp vanilla extract

Sprinkles, for decoration (optional)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a 10-hole muffin tin with paper cases. Mix the chocolate into small pieces in a food processor.

In the large mixing bowl, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water.

Whisk everything together until smooth, then quickly stir in 100g of the whizzed-up chocolate bits.

Divide between the 10 cases, then bake for 20 minutes until a skewer inserted comes out clean.

Cool on a wire rack.

To make the icing, put the remaining chocolate bits, soured cream and 3 tablespoons of sugar in a small saucepan.

Heat gently, stirring, until the chocolate is melted and smooth.

Chill in the fridge until firm enough to swirl on top of the muffins.

Decorate if desired, with sprinkles.

Make 10

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert, Kids Food

Level of Difficulty

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