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Double chocolate

If you want a really good, dependable chocolate cupcake recipe, this is the one. The cakes keep well and are great for decorating, but they are also ideal just with a cream cheese frosting or a decadent chocolate frosting.

You will need…makes about 12

 112g (4oz) butter, cut into pieces

 75g (23⁄4oz) dark (semisweet or bittersweet) chocolate callets or pieces

 150g (51⁄2oz) caster (superfine) sugar

 60g (21⁄4oz) self-raising (-rising) flour

 11⁄2 tbsp cocoa powder (unsweetened cocoa)

 1⁄2 tsp baking powder

 3 large eggs, beaten

1 Preheat the oven to 190°C/fan 170°C/375°F/Gas Mark 5. Line your muffin tray (pan) with muffin cases (liners) and set to one side.

2 Put the butter and chocolate in a microwave-safe bowl and place in a microwave oven on low for about 2 minutes, checking often, until melted. Stir in the sugar and then leave to cool.

3 Meanwhile, sift the flour, cocoa and baking powder together into the bowl of an electric stand mixer bowl.

4 Add the eggs along with the melted chocolate mixture to the dry ingredients. Beat on the slowest setting and then increase the speed gradually for 2–3 minutes, or until well combined.

5 Using a spatula, fill a large disposable plastic piping (pastry) bag with the batter, sniff off the end and pipe into the cases, or spoon the mixture evenly into the cases.

6 Bake for 20–25 minutes, or until risen and springy to the touch. Cool on a wire rack.