Morning Tea in Heaven!

For morning tea today, I made this recipe called "warm molten-centered chocolate cupcakes". I had made it about 4 times before, but today was different!!

It was a big hit for the whole family! Everyone loved it and thought how delicious and good they were! I was so pleased. I'm not sure why they tasted much better than other times, whether it was some ingredient I put in that was different or the right consistency I beat the mixture with... Who knows?

So...       I just had to show them to you!

Sadly, by the time I'd decided to take photos of these little beauties, only two of them were left!! Where did they go?

This is our gorgeous cupcake stand with only two cupcakes on it!

But, you know, I had to take a photo of the cupcake stand even though it would have looked a lot better with all the cupcakes arranged on it, but, what's done is done, can't be undone!! This photo is a bit wonky, but, as you all know, I'm not a very good photographer.

Hope you enjoyed the photos!

Bye!

I'm kidding!

I couldn't very well let you look at the photos, without getting the recipe, could I?

So, here it is...

Warm Molten-Centered Chocolate Cupcakes

Ingredients: 4 tbls soft margarine

                               generous 1/4 cup caster sugar

     1 large egg

                                 scant 5/8 cup self-raising flour

                          1 tbls unsweetened cocoa

                  55 g dark chocolate

                       icing sugar, for dusting

Method: Preheat the oven to 190 c. Put 8 paper baking cases in a muffin pan, or put 8 double-layer paper cases on a baking sheet.

Put the margarine, sugar, egg, flour and cocoa in a large bowl and, using electric beaters, beat together until smooth.

Spoon half of the batter into the paper cases. Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake batter on top.

Bake the cupcakes in the preheated oven for 20 minutes, or until well risen and springy to the touch. Leave the cupcakes for 2-3 minutes before serving warm, dusted with sifted icing sugar.

Notes: If you are not familiar with the Australian metric system and want to make this, you can convert these measurements into your own on Google, the internet.

Remember, as this only makes 8 cupcakes, you can double it if you have a big family, (like ours) or need a lot for whatever.

If you have any difficulties making it or anything about the ingredients, leave a comment on this post, and I'll see if I can help you at all!

Have fun!