Choc Chip Cakes with Topping
4,6 / 10
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 1 ¼ cups all-purpose flour
- 1 teaspoon Baking powder
- 1 pinch salt
- ½ cup milk
- 1 cup plain Dark chocolate (70% cocoa solids, chopped)
- To decorate
- ½ cup Chocolate (70% cocoa solids, coarsely grated)
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk.
Spoon into the paper cases to cover the bases and place a little chopped chocolate on top of the mixture. Cover completely with more mixture.
Bake for 20-25 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: whisk together all the ingredients until thick but not stiff. Spoon on top of the cakes. Sprinkle with grated chocolate.