Ultimate Chocolate Cupcakes

INGREDIENTS
55g plain chocolate
55g butter, at room temperature

65g dark brown sugar
1 large egg, beaten
1/2 tsp vanilla essence
4T sour cream
55g plain flour
1T cocoa powder
1/2 tsp baking powder
large pinch of salt

White-Chocolate Buttercream icing
75g white chocolate
75g butter, at room temperature
2T icing sugar
2-3 drops vanilla essence
a pinch of salt


METHOD
Preheat oven to 180C.  Line a muffin tin with 8 cake cases.
Melt the plain chocolate over a pan of hot water and allow to cool for 5 mins.  Cream the butter and brown sugar in a bowl until fluffy then beat in the cooled chocolate, followed by the egg, vanilla and soured cream.  Sift the flour, cocoa and baking powders and a large pinch of salt into the bowl and fold in.
Spoon into cake cases, around 2/3 full .  Bake for 18-20 min, until risen and firm to touch.  Cool thoroughly on a wire rack.

Meanwhile melt white chocolate over a pan of warm water and allow to cool for 5 mins.  Beat the butter, sugar and vanilla together with a pinch of salt then beat in the cooled chocolate.  Chill for 20-30 mins, stirring every 10 mins until firmer but still spreadable.  Swirl the frosting over the cakes and chill for around an hour, until the icing has set.  You can grate a little chocolate over the cakes just before serving.

ELLA-ometer   Doesn't like chocolate cake, so won't try it.
ZACH-omtere   Loves the cake without the icing - but adults must try, its Divine!  I took a plate to a school function and got lots of 'wows'.

Source:  Annabel Karmel Fussy Eaters Cookbook