Full disclosure – there is nothing remotely healthy about this cupcake recipe – but boy do they taste good.
It was an exceptionally rainy weekend (even for Wales) and so children had to be amused indoors. I took charge of the baby (the easy charge) while my wife handled the action-packed toddler.
What do you want to do this morning Dylan? she asked.
"Make chocolate cupcakes," came the reply.
Here’s what they baked – fluffy sponge cake topped with Green & Black organic chocolate frosting, liberally sprinkled with sweet goodies in patterns only a 3.5 year old can conjure.
It went something like this:
Self raising flour (4oz)
Eggs (2 large)
Caster sugar (4oz)
Green & Black dark chocolate bar (7oz)
double cream (6 tablespoons)
Add the flour, butter, eggs and sugar to a mixing bowl and whisk together at low setting for 2 minutes.
Add the mixture to 12 greaseproof cup cake shells. Bake at 170 C or 325 F for 15 -20 minutes or until tops brown. (You can check doneness by prodding one of the cakes with a sharp knife. When the knife comes out without sticking to the mixture the cakes are done).
Melt the chocolate by breaking into small chunks, adding to a bowl and placing that bowl in another bowl of very hot water – creating a melting bath.
Once melted, add the cream into the chocolate and then spread on top of the cupcakes.
Final step – let your child go crazy with the sprinkles.
(Kudos to DK’s The Baking Book for inspiration)