`4 Tablespoon soft Margarine
`55g Caster Sugar
`1 Large egg
`85g Self-raising flour
`1 Tablespoon cocoa powder
`55g Plain Chocolate
`Icing Sugar (For dusting)
*This Only Makes 7 or 8 cupcakes so double the ingredients if you want ;]
1.Put 8 paper baking cases in a muffin tin, or place 8 double-layer paper cases on a baking sheet.
2.Put the margarine, sugar, egg, flour and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth.

3.Spoon half the batter into 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.

4.Bake the cupcakes in a preheated oven, 170/180 degree celcius, for 20 minutes, or until well risen and springy to the touch. Let stand for 2-3 minutes before serving warm, dusted with sifted icing sugar.
♥Hui Leng







