Great for kids!
1 hr 15 min.
- For the cupcakes
- ⅔ cup plain Dark chocolate (70% cocoa solids, chopped)
- 0.333 cup butter (melted)
- 1 egg (beaten)
- ¾ cup plain Yogurt
- 1 unwaxed Orange (juice and finely grated zest)
- 1 ⅔ cups self-rising flour (sifted)
- ⅔ cup sugar
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.
Combine the butter, egg, yoghurt, orange juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar.
Spoon the mixture into the paper cases to half fill them. Drizzle over half the melted chocolate and cover with the remaining mixture. Drizzle over the remaining chocolate and use a skewer or cocktail stick to swirl the mixture.
Bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the icing: heat the cream to a boil in a small pan. Pour over the chocolate and leave for a few minutes until the chocolate has melted. Stir gently until smooth and allow to cool.
Sift the icing sugar into a bowl and stir in the lemon juice and a little water until thick enough to coat the back of a spoon. Spread the icing on top of the cupcakes. Leave to set.
Pour the chocolate mixture into a piping bag with a small tip and pipe rings inside each other onto the white icing. Using a cocktail stick, draw a line from the middle of the cakes to the edges to create a spiderweb effect.