12
12
chOcOLaTe cupcakeS WiTh Dark chOcOLaTe frOSTing (makes 14)
For the cupcakes:
-60 g/2 oz caster sugar
-60 g/2 oz unsalted butter, softened
-1 egg
-45 g/1.5 oz self raising flour
-15 g/0.5 oz cocoa
For the frosting:
-60 g/2 oz dark chocolate
-100 g/3.5 oz mascarpone, room temperature
MeThOD
1. In a bowl, cream together the butter and sugar until pale. Add the egg and beat until thoroughly
combined. Sift the flour and cocoa into the bowl and fold into the mixture until almost smooth.
2. Line the cupcake holes with cake cases and spoon the mixture equally between them. Bake for 5
to 6 minutes. When the cakes are ready, turn them out onto a wire rack to cool.
3. Whilst the cakes are cooling, begin to make the frosting by melting the chocolate in a bowl over a
pan of gently simmering water. Stir until the chocolate has melted moothly.
4. Remove the bowl from the heat and let the chocolate cool slightly. Gently stir the mascarpone
into the cooled chocolate until thick and creamy. Pipe or spoon the rosting onto the cooled cakes.
