Indulgent Chocolate Cupcakes
Just as you had when you were little – full of chocolate! They freeze well when iced.
Makes 12 cupcakes
- 25g (1oz) cocoa powder
- 3 tbsp boiling water
- 100g (4oz) baking margarine, from the fridge
- 100g (4oz) caster sugar
- 2 eggs
- 75g (3oz) self raising flour
- 1 tsp baking powder
For the icing
- 100g (4oz) dark chocolate
- 2 tbsp single cream
You will need a 12-hole muffin tin, lined with paper cases.
Measure the cocoa powder into a large mixing bowl and mix with the water to a smooth paste. Add all the remaining ingredients to the bowl and beat until combined and smooth. Spoon the mixture evenly into the paper cases.
2 Oven AGA: Slide the tin onto the grid shelf on the floor of the Roasting Oven with the cola plain shelf on the second set of runners. Bake for 12-15 minutes, until well risen and golden brown.
3 and 4 Oven AGA: Slide the tin onto the grid shelf on the floor of the Baking Oven and bake for about 15 minutes, until well risen and golden brown.
Conventional Cooking: Bake in a preheated oven (180C/350F or 160C in a fan assisted oven, or gas mark 4) for about 15 minutes.
Leave to cool.
For the Icing: Break the chocolate into a bowl and pour over the cream. Sit on the back of the AGA until melted, stirring occasionally. (For conventional cooking, put the chocolate into a bowl and heat gently over a pan of simmering water, stirring until melted.)
Spoon the chocolate icing over the cold cakes and transfer to the fridge to set.
Tip: You can use pouring double cream for the icing instead of single cream, if preferred.
From Secrets of AGA Cakes by Lucy Young