Gourmet Choc Cakes with Topping
- For the cupcakes
- 1 cup self-rising flour
- 3 teaspoons cocoa powder
- ½ teaspoon chile peppers
- 1 teaspoon Baking powder
- ⅔ cup unsalted butter (softened)
- 1 cup caster sugar
- ¾ cup Dark chocolate (chopped)
- 1 medium egg
- 12 paper liners (or 12 silicone moulds)
Preheat oven to 180°C (160° fan) | 350F | gas 4. Line cupcake tray with paper cases or use individual silicone moulds
Sift the flour, cocoa powder, chilli pepper and salt into a mixing bowl.
Gently melt the butter together with the sugar and chocolate. Add 150 ml water and whisk with a balloon whisk until combined. Leave to cool for a few minutes.
Add the egg to the cooled mixture then whisk in the dry ingredients.
Spoon the mixture into the cases/moulds and bake for 25-30 minutes until well risen. Remove and leave to cool on a wire rack.
Make the topping by combining the icing sugar, cocoa powder, and a little hot water to piping consistency.
Pipe the icing in a random fashion onto the cupcake. Add sprinkles and chocolate balls for extra decoration.