for 12 cupcakes
- For the cupcakes
- 11 ounces Dark chocolate (60% cocoa solids)
- ¼ cup unsalted butter
- 3 cups self-rising flour
- 1 tablespoon Baking powder
- ½ cup cocoa powder
- ½ cup caster sugar
- 1 egg
- 1 ½ cups milk
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Chop 125g| 4 1/2 oz of the chocolate and set aside.
Melt the remaining chocolate with the butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Sift the flour, baking powder and cocoa into a mixing bowl and stir in the sugar.
Beat together the egg and milk and gradually stir into the melted chocolate.
Stir into the dry ingredients with the chopped chocolate, until only just combined.
Spoon into the paper cases and bake for 20-25 minutes until well risen and just firm. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: whisk the cream and icing sugar until thick. Spoon on top of the muffins and sprinkle with chocolate sprinkles. Top with a sugar football.