Chocolate cupcakes

Ingredients

1 cup water
100g dark chocolate
125g butter, softened
1 ¼ cups brown sugar
3 eggs
1 ½ cups self-raising flour
½ cup plain flour
¼ cup cocoa

Method

Preheat oven to 180°C or 160° fan-forced. Line 2 x 12-cup muffin pans with 18 paper cases and set aside.

Bring the water to boil in a small saucepan. Add the chocolate and whisk over the heat until the chocolate is melted. Remove from heat and set aside.

Using an electric mixer, cream the butter until pale and add the brown sugar a little at a time until combined. Add the eggs one at a time until combined. Sift in the flours and cocoa and beat well. Add the water and melted chocolate mixture and beat until combined.

Using a ¼ cup measure, fill the patty cases and bake for 20 minutes. Remove from oven and leave in the tray for 5 minutes. Continue cooling on a wire rack.

Notes:

I have tested this recipe again and again. It turns out perfectly for me every time. The secret is to measure correctly and follow the steps and yours will taste great, too.
You can ice these with chocolate ganache, buttercream frosting or just slice a hole into the top and fill with whipped cream and place the top back on.