The long summer holidays are officially over. Time to resume my back to school baking. Here’s a very special lunch box treat. Soft, moist, decidedly moreish cupcakes. Chocolate upon chocolate. Double happiness. Guaranteed to put a smile on anyone’s face.
Chocolate Cupcakes with Chocolate Topping
For the Cupcakes
1/3 cup cocoa
1 1/2 cups castor sugar
1/2 teaspoon bicarbonate of soda
150 g butter
1 cup water
1 teaspoon vanilla extract
1 1/2 cups self-raising flour
For the Chocolate Topping
200g block dark chocolate; chopped into pieces
3 teaspoons vegetable or olive oil
PREHEAT oven to 180C
LINE a 12 hole cupcake tin plus half a six hole tin with cupcake wrappers.
COMBINE water, sugar, butter, cocoa and bicarbonate soda in a saucepan and bring to a simmer but do not boil, stirring until the sugar has dissolved and the butter has melted. You will need to watch the pan like a hawk at this point as the bicarbonate of soda will cause the mixture to fizz, keep stirring to stop it from overflowing.
TRANSFER mixture to a bowl and leave to cool for 30 minutes. Beat in the eggs and vanilla. Stir in the flour and mix well.
POUR evenly into the paper lined cupcake tins. Be warned, the mixture will be a little runnier than a regular cake batter.
BAKE in a moderate oven 180°C (not fan-forced) for 15 minutes or until cooked. Centre and upper rack positions are best.
COOL for 10 minutes before placing onto a wire rack to cool completely.
PLACE chocolate and olive oil into a clean and completely dry jug and microwave on low for about 90 seconds. Stir every 30 seconds until melted. Pour evenly over cupcakes, decorate and refrigerate until firm.