Dark Chocolate and Passion Fruit Cupcakes
75g Self Raising Flour
25g Cocoa Powder
25g roughly chopped dark chocolate chunks
100g caster sugar
2 large eggs
For the decoration
300g icing sugar
150g softened butter
1 tsp vanilla paste
12 Cubes of dark chocolate
4 tbsp passion fruit curd (or the pulp of the fresh fruit)
In a large bowl cream together the butter and the sugar until pale and creamy. Slowly add in the eggs a little at a time beating well after each addition. Once you have a light, airy and creamy mix begin folding in the flour, cocoa powder and chocolate pieces.
Divide between 12 cupcake cases and bake at gas mark 5 for 20 mins.
Once cooked (they will be light and springy to the touch), place on a cooling rack and allow to cool completely before decorating.
To make the icing cream together the butter and icing sugar, before adding the vanilla paste. Make sure the vanilla paste is mixed through the icing thoroughly and transfer into an icing bag with a large star nozzle.
Pipe swirls on top of the cupcakes then drizzle over roughly 1-2tsps of passion fruit over each cupcake.
To finish, push a cube of dark chocolate into the icing swirl.