Chocolate Cupcakes

Deliciously chocolatey soft sponge, not overly sweet. Not the most basic of cupcake recipes, but worth the extra steps.

1. 1

   Line a standard muffin tin with 8 paper cases.

2. 2

   Preheat the oven to 170 degrees C.

3. 3

   Melt the chocolate in a bowl over a pan of simmering water, or in a microwave, then leave to cool a little while you prepare the other ingredients.

4. 4

   Beat the butter and sugar well together for a few minutes, with an electric hand whisk or in a mixer.

5. 5

   Separate the egg.

6. 6

   Beat the egg yolk with a fork then add to the creamed mixture and beat well.

7. 7

   Add the chocolate and beat well again.

8. 8

   Sift together the flour, baking powder and bicarbonate of soda into a separate bowl.

9. 9

   Pour the milk into a measuring jug and whisk in the vanilla paste.

10. 10

    Add 1/3 of the dry ingredients to the chocolate mixture and beat just until combined, add 1/3 of the milk and again beat just until combined, then repeat twice again with the other 2/3.

11. 11

    Whisk the egg white to soft peak stage, then gently fold into the cake mixture with a large metal spoon or rubber spatula, until there are no white streaks visible.

12. 12

    Spoon into the paper cases, then bake for 25 minutes, until a cocktail stick comes out clean when inserted into one of the cakes.

13. 13

    Leave on a wire rack to cool completely.

14. 14

    Dust with icing sugar or decorate with buttercream.