Step 1: Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Place the Muffin Cases into a cupcake tin.
Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour. Fold in the remaining flour and the cocoa powder with a metal spoon.
Step 3: Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
Step 4: Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.
Step 6: Dollop a spoonful of icings onto each cupcake and place the sponge circles on top of the icing. Dust the top of each cake lightly with icing sugar.
|Per Serving||Per 100 g / ml|
|Fat||43.32 g||21.99 g|
|Carbohydrate||57.15 g||29.01 g|
|Protein||22.85 g||11.60 g|
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