Chocolate mud cupcakes

Chocolate mud cupcakes (makes 12)

Ingredients
300 grams of chocolate or choc chips
300 grams of butter
5 eggs
115 grams of caster sugar
115 grams of SR flour
icing sugar (for dusting)

Method
Preheat oven to 160 degrees.
Place 12 paper baking cases in a muffin tin.
In a medium bowl, set over a pan of gently steaming water, melt the butter and chocolate together, stirring well.
Leave to cool a little.
Beat the eggs and sugar in a large bowl until pale and thick.
Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.
Spoon the mixture into the cases and bake for 15 to 20 minutes.
The cupcakes will be soft and gooey in texture and appearance.
Remove tin from the oven and cool for 5 minutes.
Then remove the cupcakes and serve swiftly, dusting them with icing sugar.
Store in the fridge for up to 3 days in an air tight container.