Triple Chocolate Cupcakes

Name: Triple Chocolate Cupcakes
Ingredients: 2 1/2 cups self-raising flour; 1/2 cup cocoa; 2 oz chopped white chocolate; 2 oz chopped milk chocolate; 2 tbsp sugar; 3/4 cup milk; 2/3 cup sour cream; 7 tbsp butter, melted; 1 large egg, lightly beaten; None None chocolate curls, to decorate; None None Icing; 3/4 cup powdered sugar, sifted; 3/4 cup cocoa; 2 tbsp butter, chopped; 1/4 cup boiling water

15 ingredients

6 steps

Ingredients

2 1/2 cups self-raising flour
1/2 cup cocoa
2 oz chopped white chocolate
2 oz chopped milk chocolate
2 tbsp sugar
3/4 cup milk
2/3 cup sour cream
7 tbsp butter, melted
1 large egg, lightly beaten
None None chocolate curls, to decorate
None None Icing
3/4 cup powdered sugar, sifted
3/4 cup cocoa
2 tbsp butter, chopped
1/4 cup boiling water

Directions

1

Preheat oven to 350°F. Line a 12-hole muffin pan with paper liners or spray lightly with oil.
2

Sift flour and cocoa into a large bowl and stir in chocolate and sugar. Make a well in center of the dry ingredients.
3

In a separate bowl, blend milk, sour cream, butter and egg together. Mix into dry ingredients until just combined (about 16 strokes).
4

Spoon into pan until two-thirds full. Bake 15-20 minutes, until cooked when tested. Transfer to a wire rack to cool.
5

To make icing, combine powdered sugar, cocoa, butter and just enough water to make a smooth, spreadable consistency.
6

Spread icing over cooled cupcakes. Top with chocolate curls.