• 150 g dark chocolate (50% cocoa solids), 100g broken into pieces, 50g finely chopped
  • 100 g butter
  • 90 g self-raising flour
  • 200 g light muscovado sugar
  • 15 g cocoa powder
  • 1 large egg
  • 2.5 tbsp natural yogurt
  • 75 ml double cream
  • 2 tsp caster sugar
  • 50 g white chocolate (or a white writing icing pen)


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line a bun tin with fairy cake cases. Put the 100g of chocolate pieces, butter and 50ml water into a small pan. Stir over a gentle heat until the chocolate melts, then set aside.

  2. 2

    In a large bowl, mix together the flour, sugar and cocoa. Break up any lumps of sugar with your fingers. In another bowl, beat together the egg and yogurt.

  3. 3

    Stir the egg and chocolate mixtures into the flour and mix well. Spoon this mixture into 15 fairy cake cases (you may have to cook these in a couple of batches). Bake for 15-20 minutes until the cupcakes have risen and are firm to the touch. Transfer to a wire rack and allow to cool completely.

  4. 4

    For the icing, heat the cream in a pan until starting to boil. Stir in the 50g of finely chopped chocolate and sugar until the mixture is smooth. Allow to cool, then spoon over the cupcakes.

  5. 5

    Melt the white chocolate, then drizzle spiral shapes over the cupcakes, or use the icing pen. With a cocktail stick, pull lines through the circles to make the web effect. Allow to set.

Nutritional Details

Each serving provides
  • Energy 929kj 222kcal 11%
  • Fat 13.0g 19%
  • Saturates 8.0g 40%
  • Sugars 6.8g 8%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1788kj/427kcal

Each serving provides

23.2g carbohydrate 1.4g fibre 2.4g protein

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