Chocolate Brownie cupcakes

150 g dark chocolate
  • 150 g slightly salted butter
  • 1 tbsp cocoa powder
  • 150 g soft brown sugar
  • 3 eggs
  • 125 g self-raising flour
  • 1/2 tsp baking powder
  • 50 g milk chocolate bits
  • 50 g chopped nuts of your choice (hazel, walnut or pecan)

Serving (optional)
  • Milk chocolate and white chocolate bits
  • Icecream
  • Chocolate Sauce 

  • Grease a 12-hole muffin tray or line with cake cases 
  • Melt dark chocolate and butter in a bowl over boiling water until dissolved then add cocoa power, stir until dissolved, set aside
  • Cream together eggs and sugar until pale and fluffy. 
  • Add chocolate mix and mix well. 
  • Fold in sifted flour and baking powder.  mix well 
  • Add milk chocolate bits and nuts, mix well
  • Spoon the mixture into the muffin cases 
  • Bake in the oven at 190c until cooked through, about 18 minutes. 
  • Turn out onto a rack to cool. 
  • Decorate with milk chocolate and white chocolate bits

To serve (optional)
  • Make chocolate sauce by melting dark chocolate in a low heat with a bit of butter and milk
  • Serve with icecream