Easy chocolate cupcakes

Ingredients 300g semi-sweet chocolate, broken into chunks - do not use one with a high cocoa content 200g mix 200g lightweight muscovado sugar, and three tbsp further 6 tbsp cocoa 150ml oil, and a touch further for greasing 284ml pot sour cream 2 eggs 1 tsp vanilla extract

Method STEP 1 Heat kitchen appliance to 180C/fan 160C/gas four and line a 10-hole gem tin with paper cases. Whizz the chocolate into tiny items in a very kitchen appliance. within the largest bowl you have got, basketball shot the flour, sugar, cocoa, oil, 100ml sour cream, eggs, vanilla, and 100ml water. Whisk everything at the side of electrical beaters till swish, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the ten cases, then bake for twenty minutes till a skewer inserted comes out clean (make positive you don’t poke it into a chocolate chip bit). Cool on a wire rack. STEP 2 To make the icing, place the remaining chocolate bits, sour cream, and three tbsp sugar in a very tiny pan. Heat gently, stirring, till the chocolate is dissolved and you have got a swish icing. Chill within the refrigerator till firm enough to swirl on prime of the muffins, then finish.