Double Chocolate Cupcakes

Ingredients for the cake:

2500ml double cream
4500g good-quality dark chocolate
50 eggs
1650g caster sugar
1500g plain flour
10 tbsp good-quality cocoa powder
5 tsp baking powder
sugar flowers to decorate

Ingredients for the icing:

1000g dark chocolate, broken into pieces
800ml single cream

Makes one morning’s worth.

Method:

Stir double cream and chocolate in a pan over low heat until smooth. Cool slightly.

Place eggs and sugar in the bowl of your industrial mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.

Sift in flour, cocoa and baking powder and combine.

Divide the mixture between cases. Bake for 15-20 minutes at 180C/gas mark 4 until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.

Drink a pint of water.

Meanwhile, for the sauce, place the ingredients in a heatproof bowl over a vat of simmering water (don’t let bowl touch water). Stir until the chocolate has melted.

Consider calling ex-boyfriend and old boss and crawling on hands and knees begging till he gives you back your old paperwork job.

Remove from heat and stir until smooth. Wonder how much weight you’ll lose doing this. Taste delicious mixture. Decide, probably not that much. Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using. Collapse in heap, convinced this is never, ever going to work on a daily basis.

Recipe taken from Meet Me at the Cupcake Café.