Name: Chocolate cupcakes
Yield: 12 servings
Cuisine: Bake
Ingredients: 120.00 g dark chocolate chopped; 500.00 ml white sugar; 375.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml salt; 250.00 ml coffee strong, hot; 125.00 ml sour cream; 125.00 ml oil; 2.00 eggs large, whisked; 200.00 g cream cheese; 200.00 g dark chocolate chopped

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Ingredients (11)

120.00 g	dark chocolate — chopped
500.00 ml	white sugar
375.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
250.00 ml	coffee — strong, hot
125.00 ml	sour cream
125.00 ml	oil
2.00	eggs — large, whisked

ICING

200.00 g	cream cheese
200.00 g	dark chocolate — chopped

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Method:

Preheat the oven to 180 °C and line 12 muffin tin hollows with two paper cups each.
Slowly heat the chocolate until melted and smooth. Remove from the heat.
Combine the sugar, flour, baking powder and salt in a bowl.
Beat the coffee, sour cream and oil together in another bowl.
Gradually beat in the egg and stir in the chocolate.
Add to the dry ingredients, stirring until just blended.
Spoon the batter into the paper cups, filling them three quarters of the way.
Bake for 20 to 25 minutes or until done. Cool.
ICING
Gently heat the cream cheese and chocolate until smooth.
Chill until firm enough to spread and decorate the cupcakes with the mixture.
Leave until the icing has set.