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Chocolate Mud Cake or Cupcakes

This easy recipe makes a beautiful, rich Chocolate Mud Cake or can easily be used for Chocolate Mud Cupcakes. The best thing is - there is no mixmaster required!

This recipe was always going to become a favorite of mine because it is so easy.

I've been told that they keep well for up to a week - but I wouldn't know they never last that long in my house.

Most recipes seem to convert from cake to cupcakes reasonable easy but you can have a few problems. This recipe is fantastic and makes beautiful cupcakes.

Chocolate mud cupcakes are ideal served as a dessert,especially when topped with whipped cream and a berry coulis.

This chocolate mud cake or chocolate mud cupcakes are really, really moist. It is hard to believe that such a simple recipe can produce such fantastic results.

Ingredients:

• 6oz (200g) butter
• 8oz (250g) dark chocolate
• 1/4 cup hot water
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 3 eggs, lightly beaten
• 3/4 cup self-raising flour

Preparation:

• Preheat oven to 325F (160C).
• Place cupcake liners in cupcake tray.
• Place butter, chopped chocolate and hot water in a heatproof, microwave-safe bowl.
  
• Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute until smooth.
• Add cocoa to warm chocolate mixture. Stir until smooth.
• Stir in vanilla, caster sugar and eggs.
• Sift flour over chocolate mixture. Stir gently to combine.
• Pour mixture into cupcake liners.
• Bake cupcakes for 20 minutes or until a skewer inserted into the centre of a chocolate mud cupcake has moist crumbs clinging.
• Allow cupcakes to cool completely in tins.

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