Our recipe for Chocolate Brownie Cupcakes really is death by chocolate – but there’s no actual chocolate required! Using cocoa instead means that you can whip these up in a flash, without having to stock up on chocolate (and then eat it, and stock up again).
- 100g cocoa
- 250g butter
- 500g golden caster sugar
- 4 eggs, beaten
- 100g self-raising flour
- Heat oven to 180C/160C fan/gas 4. Place 12 large cupcake cases into a muffin baking tray.
- Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn’t catch.
- When the cocoa mixture is melted and combined, let it cool then stir in the eggs, little by little, followed by the flour.
- Spoon into the cupcake cases and bake for 35 mins on a middle shelf – check after 25 mins. When the cupcakes feel firm but not burnt, take the cupcakes out of the oven. Let the cupcakes cool for 5 mins before removing from the tray
Recipe inspiration from BBC Good Food
These cupcakes would be perfect for our October competition, perhaps with a rich chocolate ganache centre or white chocolate piping. Death by chocolate doesn’t seem so bad after all!