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Ingredients:-
4 tbsp soft margarine
55g caster sugar
1 large egg
85g self raising flour
1 tbsp cocoa powder
55g plain chocolate
icing sugar for dusting
Method:-
Put 8 paper baking cases in a muffin pan, or place 8 double-layered paper cases on a baking sheet. Put the margarine, sugar, egg, flour and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth. Spoon half of the mixture into the paper cases. Using a teaspoon, make an indention in the centre of each cake. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake mixture on top.
Bake the cupcakes in a preheated oven, 190 degrees Celsius for 20 minutes or until well risen and springy to the touch. Leave the cupcakes for 2-3 minutes before serving warm, dusted with sifted icing sugar.
Sources:- From book-Everyday Muffins and Bakes
Sources:- From book-Everyday Muffins and Bakes
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