Chocolate Strawberry cupcakes

There seems to be a bit of a chocolate theme with my baking recently, which I put down to the stress of this year at university and the need for some tasty chocolate treats. I have to apologise also for not putting up a post for the past 2 weeks or so, even though I've had one waiting to go for about that length of time... not only have BT broken our internet, my degree is taking over my life (for the first time in 3 years!).

Anyways, these cakes, although described as chocolate and strawberry are really chocolate cakes (and very good ones!). I forgot to take a proper photo of them, though I'm certain somone took one for me, just unsure who! When I find out I'll put it up with my next post.  If not I'll just HAVE to make them again!


Chocolate and Strawberry Cupcakes - makes 12 muffins (recipe courtesy of Hamlyn cupcakes book)

75g (3oz) cocoa powder
225ml (7.5 fl oz) boiling water
125g (4oz) butter
275g (9oz) light muscovado sugar
2 eggs
200g (7oz) plain flour
1 tsp baking powder
Whipped cream to serve

Icing

150ml (0.25 pt) double cream
4 tbsp icing sugar
4 tbsp water
275g (9oz) plain chocolate
12 fresh strawberries

1. Preheat the oven to 180*C. Put the cocoa powder and whisk in the water until smooth. Leave to cool.
2. Beat together the sugar and butter in another bowl until pale and creamy. Gradually beat in the eggs. Sift the flour in and gradually beat in. Then add the cocoa mixture.
3. Divide into cases (makes good normal cupcakes as well as muffins). Then bake for 25 minutes until risen and firm. Leave in the tin for 10 minutes before cooling on a wire rack.
4. Icing - Put the water, cream and icing sugar in a saucepan and bring just to the boil. Remove from the heat and stir in 200g (7oz) of the chocolate. Leave to cool, stirring frequently until smooth and glossy.
5. Melt the remaining chocolate in a double boiler. Half-dip the strawberries in to coat them in chocolate. Leave to solidify (though ensure the chocolate is on non-stick surfaces)
6. Spread the icing on the top of the cakes. A nice touch if serving immeadiately is to remove the paper cases, swirl the icing down the sides a little bit with a palette knife. Then position the strawberries in the middle on top. Serve with the whipped cream if liked.

I found the icing was a little liquid for my liking, though it did solidify nicely when kept in the fridge. The cakes were sooooo tasty! I did have one or 2 accidents, in that I made them once but negelected to include the baking powder (I was half asleep in my defence) and so they were more like pancakes than cupcakes! Still tasted alright though.