125g/4oz/½ cup butter, softened
125g/4oz/½ cup caster (superfine) sugar
2 medium (US large) eggs, beaten
2 tbsp cocoa powder
125g/4oz/1 cup self-raising (self-rising) flour
175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), roughly chopped
125ml/4fl oz/ ½ cup double (heavy) cream
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole and a 6-hole muffin pan with paper muffin cases.
2 Beat the butter and sugar until light and fluffy. Gradually beat in the eggs. Sift the cocoa powder and flour and fold into the mixture with half the chopped chocolate.
3 Divide the mixture among the paper cases and bake in the oven for 20 minutes. Cool the cupcakes in their paper cases on a wire rack.
4 Put the cream and the remaining chocolate in a pan over a low heat and stir gently until melted. Set aside to cool and thicken slightly.
5 Spoon the topping on to the cupcakes and set aside for 30 minutes to set.