Additional Ingredients

For the Chocolate Frosting:

200 ml	(7fl oz) Single Cream
250 grams	Dark Chocolate (Silver Spoon Create) (8oz) dark chocolate, finely chopped
50 grams	Butter (2oz) unsalted, softened

How to make Triple Chocolate Cupcakes

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1. Preheat the oven to 200°C/fan 180°C/gas mark 6, and line a cupcake tin with paper cases.
2. In a large saucepan, melt the chocolate and butter over medium heat, stirring to prevent burning. Allow this to cool for a few minutes.
3. Stir in the sugar until well mixed. Add the eggs, one at a time, until you have a smooth batter. Sift the baking powder, flour and cocoa into the batter and mix until smooth. Fold in the chocolate chips.
4. Divide the mixture between the paper cases, but don’t over fill them, just about three quarters full. Bake for 20–25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
5. Leave to cool in the tins for 5 minutes then transfer to a wire rack and allow to cool completely before frosting. I like to top these with Chocolate Frosting and cover with mini chocolate sprinkles to decorate.
6. To make the Chocolate Frosting- heat the cream in a small saucepan, but do not allow to boil
7. Put the chocolate in s heatproof bowl and pour the hot cream over it through a fine sieve. Gently stir the cream into the chocolate until the mixture is nice and glossy. Gently mix in the soft butter. Leave to cool completely.
8. Once it is cool, ideally using an electric hand wisk, beat until nice and fluffy.
9. Use to fill or top cupcakes or cakes. You can use this without the final whipping to give a dark glossy chocolate coating.

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