Recipes

Preheat your oven to 180 degrees/Gas Mark four and line a 12 hole muffin tin with silicone cupcake cases. If you don’t have any silicone, paper cases are fine.

Put all your ingredients into a large bowl, or a mixer if you have one. Make sure all of your dry ingredients are sifted – this will make sure your cakes extra light and fluffy.

Whisk for 5 minutes, or slightly longer if you’re mixing by hand. When the mixture is ready, it should resemble a smooth chocolate moose.

Next, spoon the mixture out into the lined muffin tin and place in the oven for around 15-20 minutes. Your cakes should have risen and will be firm on top but still quite spongy. Skewer one cake in the middle to see if they’re cooked – if the skewer comes out clean, the cupcakes are ready!

Leave your cupcakes to cool for a minute or two before taking out of the pan.

To decorate, either sprinkle with icing sugar or squirt a heap of buttercream icing on top and finish off with edible glitter and white chocolate stars.

Yum!

Tip: Instead of dishing out into cupcake sized-portions, try pouring your cake mixture into a loaf or cake tin and making a lovely chocolate sponge and serve with custard. Enjoy!