Choccy Pond Cakes
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- To decorate
- ⅔ cup Dark chocolate (chopped)
How healthy are the main ingredients?egg
Suggested variation; Chocolate-filled chocolate chip cupcakes Add 75 g of dark chocolate chips to the cake mixture.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole silicone cupcake mould with centre cavities.
Combine the flour, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the moulds, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Turn out the cakes onto a wire rack and leave to cool completely.
Melt the chocolate in a microwave or bain marie and spoon into the centre cavity of the cupcakes. Serve while the chocolate is still liquid.