CHOCO CUPS
Delicious chocolate cupcakes topped with chocolate icing and candies.

Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Non Veg

Ingredients
• Refined flour (maida) 1 3/4 cups • Dark chocolate,chopped 60 grams • Butter 100 grams • Powdered sugar,sieved 1 1/2 cups • Eggs,separated 4 • Baking powder 3 teaspoons • Salt 1/4 teaspoon • Milk 1/2 cup • Vanilla essence 2 teaspoons • Icing sugar for dusting • Topping •Chocolate, melted 12 tablespoons • Fresh cream 8 tablespoons • Butter 1 tablespoon • Multi-colored chocolate candies to decorate

Related book :
Fun Food For Fussy Kids

Method
Preheat oven to 180°C/350°F/ Gas Mark 4. Grease moulds or paper cups. Melt chocolate in a double boiler and add five tablespoons of boiling water. Cool this mixture slightly. Beat butter until soft. Add the sugar gradually. Blend these ingredients until they are very light and creamy. Beat in one egg yolk at a time. Add the chocolate mixture and mix. Sieve the flour with baking powder and salt. Mix milk and vanilla essence. Add the flour mixture in three parts to the butter-sugar mixture alternately with milk. Beat the batter until it is smooth after each addition. Whip egg whites until stiff but not dry. Fold them lightly into the cake batter. Pour into prepared moulds or paper cups till two thirds full and bake at 180°C/ 350°F/ Gas Mark 4 for thirty minutes. Cool on a wire rack before de-moulding. Mix together melted chocolate with fresh cream and butter till well blended. Spread over the cup cakes. Sprinkle a few gems on top of each cup cake and serve. If you so wish you can sprinkle icing sugar on the cup cakes before serving.

To skin grapes, dip them in boiling water for two minutes. Remove and immediately pour cold water over the grapes. The skin will now peel off without any difficulty.

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