Double chocolate cupcakes

Ingredients:

200g plain flour
2 tsp baking powder
50g cocoa
drop of vanilla essence
120g caster sugar
3 eggs
100g melted chocolate
100g butter
40 ml  milk

Butter cream icing:
100g melted dark chocolate
250g butter
200g icing sugar
25ml milk

1. Preheat oven to 170 degrees celcius.
2. Sift cocoa, flour and baking powder into a bowl.
3. In a secong bowl cream together the the butter and sugar until pale and creamy then add vanilla essence. Then beat eggs in one at a time.
4. Add half dry mix to butter mix followed by half the milk then repeat untill all flour mix is added to wet mix.
5. Fold in the melted chocolate.
6. Fill cupcake cases in a cupcake tin and bake in oven for 15 to 20 mins or until a skewer comes out clean. Leave to cool.
7. To make the butter cream fosting beat the butter until soft and the sifted icing sugar and cooled melted chocolate add milk to loosen if too thick.
8. Spread or pipe the the frosting over the cooled cupcakes.

Homemade chocolate truffles

Ingredients:
400g dark  chocolate (50-70% cocoa)
400ml double cream
50g butter
50g caster sugar
 
Flavourings:
Rum and raisins
Orange liqueur
Mint
coffee
chopped nuts

Decoration:
chopped nuts
melted white chocolate or milk chocolate
grated chocolate
cocoa powder

1. Break chocolate and butter into a large mixing bowl
2. Place cream and sugar in a saucepan and bring to the boil.
3. Pour the hot cream mixture over the chocolate and butter, stir gently until  all chocolate and butter is melted.
4. Seperate into different bowls for each desired flavour.
5. Leave to set in a cool dry place over night.
6. Roll into balls about an inch in diameter.
7. Decorate how desired.