You will want to make these as quickly as you can so that you can eat them straight away! My mouth is watering just thinking about these bad boys!
4 tbsp soft margarine
55g (2oz) caster sugar
1 large egg
85g (3oz) self raising flour
1 tbsp cocoa powder
55g (2oz) plain chocolate
icing sugar for dusting
Preheat the oven to 190 degrees (conventional) or 170 degrees (fan) and put 8 paper baking cases in a muffin tin.
Put the margarine, sugar, egg flour and cocoa in a large bowl and beat together until just smooth. The batter should have a fairly thick consistency.
Spoon half of the mixture into the paper cases. Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake mixture on top.
Bake the cupcakes for 20 minutes or until well risen and springy to the touch.
Leave them for 2 or 3 minutes before serving them arm, dusting with sifted icing sugar.
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