If you’ve never tried genuine cup cakes before, these are irresistible and sure to impress. The richness comes from all the dark chocolate; the soft moist crumb from the sour cream. You can leave them plainly iced or go crazy with sugar flowers, specks of gold leaf, white and dark chocolate shavings, fresh berries....
Dish type: Dessert
For the cake mixture:
2 x 100g (31/2oz) bars Divine dark chocolate
200g (13/4 sticks) unsalted butter,very soft
200g (1 cup) caster sugar
4 large free range eggs, at room temperature
100ml (1/2 cup) sour cream
200g self-raising flour (11/2 cups of flour plus 2 teaspoons baking powder)
For the topping:
1 x 100g (31/2oz) bar Divine dark chocolate
1 tablespoon golden syrup
25g (2 tablespoons) unsalted butter
12-hole muffin tray lined with paper muffin cases
Heat the oven to 180C/350F/Gas 4.
Break up the chocolate bars and melt gently (see page 16). Remove the bowl from the heat and leave to cool until needed. Put the butter and sugar into the bowl of a food mixer and beat until light and creamy.
Beat in the eggs one at a time, beating well after each addition.
Stir in the cream on low speed, followed by the flour and finally the melted chocolate, mixing gently until thoroughly combined. Spoon the mixture into the muffin cases so they are evenly filled then bake in the heated oven for about 25 minutes until firm to the touch.
Remove the muffins from the tin and leave to cool on a wire rack.
Meanwhile, make the topping: break up the chocolate and melt gently. Remove the bowl from the heat and stir in the syrup and butter. Leave to cool and thicken slightly then either dip the top of the cup cakes into the topping or spoon it on. Leave to set.
Store in an airtight container and eat within 4 days. The un-iced cakes can be frozen for up to a month.
Recipe from Divine Chocolate.
Photograph: Lisa Barber