Step 1: Ingredients and Equipment
For the chocolate cupcakes:
125 g chocolate
125 g butter
50 g caster sugar
50 g self raising flour
For the chocolate fudge icing:
100 g chocolate
2 tablespoons milk
50 g butter
75 g icing sugar
You'll also need:
A small saucepan
A mixing bowl
A wooden spoon or spatula
An electric whisk, or a handheld whisk and plenty of elbow grease
A cupcake tin, lined with cupcake liners
An oven, preheated to 160 degrees centigrade (320 farenheit, gas mark 3)
For the Americans or those without scales, here is a good guide for conversion of weight to cups.
Step 2: Create the Chocolatey Base
Step 3: Whisk Up the Eggs
Step 4: Mix It All In
Step 5: Time to Bake
When baked, remove from the oven and let the cakes cool in the tin.
Step 6: Make the Icing
To make the icing, first melt the butter, chocolate and milk together in a small saucepan.
Sift in the icing sugar, and stir it through the chocolate until the icing is thick and smooth.
Step 7: Finishing Off
For an extra classy finishing touch, top with a chocolate rose.
Step 8: Allergies
Dairy: As routine for my lactose intolerant housemate I substitue butter for dairy free spread, and milk for soy milk with no effect on the outcome.
Gluten: This recipe, because it has so little flour and creates a loose, liquidy batter, also works well with a gluten free flour subtitute.
Now all I have left to do is do away with the eggs, any tips are greatly appreciated!