Sufra Dayma: Chocolate Cupcakes By Moushira Abdel-Malek Ingredients: 250 gms dark plain chocolate (coarsely chopped) 1 1/2 cups castor sugar 2 tbsp self-raising flour 1 cup plain flour 250 ml water 1 egg (lightly beaten) + vanilla essence 2 tbsp cocoa powder 165 gms butter (coarsely chopped) Chocolate Butter Cream: 1 1/2 cups icing sugar 2 tbsp milk 1 tbsp cocoa powder 120 gms milk choc bits Method: Preheat oven to 170 degrees. Line a twelve 80 ml capacity muffin pan with muffin paper cases. Combine chocolate, butter, sugar and water in a small saucepan over low heat. Stir for 10 minutes or until smooth. Transfer mixture to a medium bowl and set aside to cool. Add sifted flour, cocoa, egg and vanilla to chocolate mixture. Whisk until well combined. Spoon mixture among muffin holes. Bake in oven until a skewer inserted in the centres comes out clean (aprrox. 30 minutes). To make chocolate butter cream: With an electric beater, beat butter in a small bowl until pale and creamy. Add half the icing sugar and half the milk. Beat until well combined. Repeat with the remaining icing sugar and milk. Add cocoa and beat until well combined. Use a round-bladed knife to spread cupcakes evenly with chocolate butter cream. Scatter choc-bits on top to serve.
