Chocolate cup cakes topped with dark chocolate icing and strawberries.
Preheat the oven to 180°C.
Line your muffin tin with paper cases.
Melt the butter with the chocolate and the cocoa powder over a low heat. Whisk often to make sure that the mixture is smooth and the chocolate has dissolved. Allow to cool.
Cut the vanilla pod in half and scrape out the seeds.
Mix together the flour and the baking powder. Whisk the eggs with the sugar, vanilla seeds and the salt. Beat to well mixed then incorporate the melted chocolate. Add the cream and whisk then add the flour and whisk until you have a smooth cake mix.
Pour the mixture in to the paper cases so that they are half full. Transfer to the oven and bake for 18 to 20 minutes. Check that the cup cakes are cooked using the tip of a sharp knife.
Place the muffin trays on a cooling rack and allow to cool before removing from the muffin tray.
Once the cup cakes have cooled to room temperature, make the icing.
For the icing: melt the chocolate in a bowl over a pan of simmering water. Add the butter and mix well. Ice the cakes with the chocolate icing and top each one with a strawberry.
«Try adding chocolate chips or chopped nuts to these delicious cup cakes.»