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Easy Chocolate Cupcakes

Definitely a recipe for confirmed chocoholics, a club of which we are happy members! These cocoa-infused little cakes bake up with a light texture due to the inclusion of sour cream in the batter, and you get an extra chocolate ‘bonus’ with the addition of dark chocolate chunks stirred in just before baking. And then, these chocolatey treats are topped with a glossy and sumptuous chocolate-and-sour cream icing . . . [insert contented sigh here].

Go ahead, you know you want to: we give you permission to slip into chocolate oblivion!

Easy Chocolate Cupcakes

For the cakes:

4 oz. semi-sweet chocolate
8 oz. self-rising flour (1½ cups plus 3 tbs.)
8 oz. dark brown sugar (1 cup, packed)
6 tbs. cocoa powder
½ cup sunflower or canola oil
¼ cup plus 3 tbs. sour cream (okay to use low-fat)
2 eggs
1 tsp. vanilla extract
¼ cup plus 3 tbs. water

For the icing:

6 oz. semi-sweet chocolate
¾ cup plus 1 tbs. sour cream (okay to use low-fat)
3 tbs. dark brown sugar

Place the chocolate in a food processor and whiz into small pieces. Heat the oven to 325°F and line 12 muffin tins with paper cases.

In a large bowl, place the flour, sugar, cocoa, oil, sour cream, eggs, and vanilla. Beat with an electric mixer to form a smooth batter. Stir in the chocolate pieces. Divide between the muffin cases (an ice cream scoop makes an easy job of this), and bake for 20-25 minutes, or until a tester comes out clean. Set on a rack to cool completely.

Easy Chocolate Cupcakes

To make the icing, process the chocolate as above and place in a small saucepan. Add the sour cream and sugar. Heat gently, stirring, until the chocolate has melted and the icing is smooth. Place in the fridge until firm enough to swirl on top of the cupcakes.

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