Isn't there a saying,"A little bit of sweetness can drown out a lot of bitterness"?
Well we agree with this and yes, any excuse! These delicious cupcakes can also be frozen which is a nice little bonus.
300g dark chocolate, broken into chunks
200g of self raising flour
200g of light Muscovado sugar and 3 tbsp of extra sugar kept separately
15oml sunflower oil
284ml pot of soured cream
1tsp vanilla extract
Heat the oven to 180c/gas oven 4.
Line your muffin tins with paper cases (10).
In a food processor whiz the chocolate into tiny pieces.
Once this is done, in a large mixing bowl, add the sugar, flour, cocoa, oil, eggs, vanilla, water, and just 100ml of the cream.
Whisk all the ingredients together until very smooth and then stir in 100g of the chocolate bits.
Divide between the cases and bake for approx. 20 mins or until your skewer, once inserted, comes out clean.
Cool the cupcakes on wire rack.
To make the icing, add the remaining ingredients to a pan. (Chocolate bits, cream and 3tbsp of sugar).
On a low heat, stir gently until the chocolate is melted. Voila, one beautiful smooth icing.
Chill the icing in the fridge until it is firm enough to swirl on top of the cupcakes.