Belfast Telegraph

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Recipe: Chocolate cupcakes

It’s National Cupcake Week, so let’s celebrate with some of these deliciously tantalising treats!

What you'll need

160g dark chocolate, chopped

200g unsalted butter

200g caster sugar

4 medium eggs

230g self-raising flour

4 tbsp cocoa powder

150g chocolate chips

To decorate

25g dark chocolate

150g Philadelphia Original

50g icing sugar

A few drops of vanilla essence

White chocolate, to decorate

SERVES 20

Put the chocolate in a heatproof bowl over a pan of simmering water, leave until almost melted.

Beat the butter and sugar until pale and fluffy. Gradually beat in the eggs one at a time. Stir in the cooled chocolate, then the flour and cocoa powder. Line two 12-hole cupcake tins with paper cases (should be enough mixture for 20 cases). Spoon the mixture into the cases so they are just over half full. Sprinkle the chocolate chips between the cases, and divide remaining mixture between the cases.

Bake in a preheated oven 170°C/gas 3/325°F for about 14 minutes, until risen and when a skewer is inserted into the centre it comes out clean. Once cooked, remove from tins and cool.

To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Leave until almost melted then remove from the heat and set to one side. When the chocolate has cooled beat with the Philadelphia, icing sugar and vanilla essence until all incorporated and smooth. Spread the frosting onto the cupcakes.

Finely grate the white chocolate and sprinkle over the cupcakes.

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