Quick chocolate cupcakes

Need a chocolate fix in a flash? These quick chocolate cupcakes have got you covered. Using the basic recipe from our chocolate loaf cake and a quick and easy glaze means whipping up a batch of these miniature delights could not be simpler. Crumbled Flake bars are our favourite topping, but you can experiment with chips, sprinkles, and any other chocolate treats you wish.

Chris Alack

MAKES ABOUT 14

FOR THE CAKE

200g unsalted butter, softened and diced, plus extra for the tin
200g golden caster sugar
3 medium eggs
100g ground almonds
100g plain flour
25g cocoa, sifted
1 tsp baking powder, sifted
2 tbsp smooth orange juice

FOR THE CHOCOLATE GLAZE

100g dark chocolate (about 70 per cent cocoa)
4 tbsp water
50g unsalted butter
2 tsp icing sugar, sifted

1. Preheat the oven to 190C/170C fan/gas 5. Arrange 14 paper cupcake cases in muffin tins. Make up the chocolate cake mixture as in the Super-Simple Chocolate Loaf Cake recipe. Fill the paper cases halfway and bake the quick chocolate cupcakes for 30 minutes or until risen and crusty. Leave the cupcakes to cool in the tins.

2. Make the glaze as in the Super-Simple Chocolate Loaf Cake recipe and leave to cool to room temperature. Spoon a dollop of the glaze on to each cake. Decorate the tops with your choice of grated chocolate, chocolate curls, broken Flakes or sprinkles (see below). Set aside for 1-2 hours for the glaze to fully set.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.