Ultimate Chocolate Cupcakes

These cupcakes are deliciously chocolatey but at the same time light and fluffy. They are good with or without the white chocolate frosting.

Hands on time: 12 minutes
Cooking time: 20 minutes
Yield: 8 cupcakes (suitable for freezing un-iced)

2 oz semi sweet chocolate
4 tbsp (half stick) unsalted butter, at room temperature
1/3 cup dark brown sugar
1 large egg, beaten
1/2 tsp vanilla extract
4 tbsp (1/4 cup) sour cream
1/2 cup all purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
a large pinch of salt

White Chocolate Buttercream Icing:
3 oz white chocolate
5 tbsp unsalted butter, at room temperature
2 tbsp confectioners sugar
2–3 drops vanilla extract
a pinch of salt
a tube of chocolate icing

1. Pre-heat oven to 350 F. Line a muffin pan with 8 paper cupcake liners.
2. Melt the plain chocolate over a pan of hot water and allow to cool for 5 minutes. Cream butter and brown sugar in a bowl until fluffy then beat in the cooled plain chocolate, followed by the egg, vanilla and sour cream. Sift the flour, cocoa and baking powder, plus a large pinch of salt, into the bowl and fold in.
3. Spoon into the cupcake liners (around two-thirds full). Bake for 18–20 minutes, until risen and firm to the touch. Allow to cool thoroughly on a wire rack.
4. To make the buttercream, melt the white chocolate in a heatproof bowl over a pan of simmering water and allow to cook for 5 minutes. Beat the butter, sugar and vanilla together with a pinch of salt then beat in the cooled chocolate. The icing is now very soft so chill for 20–30 minutes, stirring every 10 minutes, until firmer but still spreadable. Swirl the frosting over the cakes and chill for around an hour, until the icing has set. You can decorate with chocolate icing or grate a little milk chocolate over the cakes just before serving.
5. Store in an airtight box in a cool place for up to five days, though it is unlikely they will last that long!