200g dark chocolate 200g unsalted butter 100g flour 300g sugar 6 eggs 1 tsp vanilla extract (optional)
Pre-heat the oven to 200°C.
Melt the chocolate and butter in a bain marie and stir gently until smooth. Make sure that the boiling water doesn’t touch the bottom of the bowl, it’ll seize the chocolate.
In a separate bowl beat the eggs and sugar until pale and fluffy ( I also like to add a bit of vanilla here). Then mix in the flower. When the chocolate butter mix is cool (just stick in a finger and check if it’s kind of room temperature – otherwise you’ll have chocolate scrambled eggs!!) add it to the sugar and eggs and stir in until completely combined. Pour into your little cupcake moulds (I used cute metallic pink ones).
You will need to bake it for about 16 min (or less – depending on your oven, just keep checking with a skewer - it all depends how much goo you want).
75g unsalted butter 175g dark chocolate 300g icing sugar 1 tablespoon golden syrup 125 ml sour cream 1 teaspoon vanilla extract coloured sprinkles, candied flowers… whatever takes your fancy
Slowly melt the chocolate and butter in a bain marie and stir gently until smooth. When the chocolate butter mix has cooled slightly add the golden syrup, sour cream and vanilla extract and mix to combine. Sieve the icing sugar into a bowl and add to the chocolate mix.
Depending on the consistency of the icing you might want to add more icing sugar if it is too runny or a tiny bit of boiling water if the icing is too thick.
For this occasion I chose to pipe the icing onto the cupcakes but often I will just slather it on with a spoon.
Add your sprinkles on top and you’re done!!