Red and White Muffins
- For the cupcakes
- ½ cup butter
- 3 ½ ozs plain Dark chocolate (70% cocoa solids)
- 2 cups all-purpose flour
- 1 pinch salt
- 1 tsp baking soda
- 0.333 cup cocoa powder
- ¾ cup superfine caster sugar
- 1 egg
- ⅞ cup milk
- ⅔ cup plain Yogurt
- 1 tsp vanilla extract
For the cupcakes: heat the oven to 180°C (160° fan) 350°F Gas 4. Place 12 paper cases in a 12 hole muffin tin.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool.
Sift the dry ingredients into a mixing bowl.
Beat together the egg, milk, yoghurt and vanilla and pour into the dry ingredients with the melted chocolate. Mix until just combined.
Spoon into the paper cases and bake for 20-25 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
For the cream topping: whisk the cream until soft peaks form. Add the sugar and vanilla and whisk until thick.
Spoon into a piping bag and pipe on top of the cakes. Decorate with white chocolate stars and sprinkle with the sugar sprinkles.