One of the perils of driving to and fro between the old house, new house and nursery school, is that the Daughter and I keep getting tempted into the giant supermarket on our way. Usually at lunch time. While hungry. Utterly, utterly fatal.
Some days we get out with just a sandwich for lunch, or a magazine, or a birthday card we needed to pick up for someone anyway. Other days, we get swayed by the biscuit aisle. Or the cozy autumnal clothes for little girls.
And some days, the Daughter announces, upon leaving nursery, “I want to bake cakes this afternoon. Really, really chocolatey ones.” And so we go and buy ingredients and make these:
Double Chocolate Cupcakes
- 85g white chocolate, broken into pieces
- 1 tbsp milk
- 115g self raising flour
- 1/2 tsp baking powder
- 115g butter
- 115g caster sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 140g milk chocolate, broken into pieces
- Preheat oven to 190°C and put cake cases in muffin trays
- Melt the white chocolate with the milk, either in the microwave or over a pan of boiling water. Stir until smooth
- Sift flour and baking powder into a large bowl. Add the butter, caster sugar, eggs and vanilla extract and beat with an electric mixer until smooth. Fold in the melted white chocolate
- Spoon the mixture into the paper cases and bake for 20 minutes. Cool on a rack
- To make the topping, simply melt the milk chocolate as before and leave to cool for 5 minutes. Spread over the tops of the cupcakes and decorate!