Options Hot Chocolate Cupcakes

What’s better on a cold winter’s night than a delicious hot chocolate? The difference with these little beauties is that you don’t have to wait for the cold weather to get here as you can enjoy them anytime you like. And for a change, why not make the mixture and put it in a microwaveable Options Management paper cup.


For the cupcakes
115g Caster Sugar
115g Margarine
2 Medium eggs
115g Self Raising Flour
2tbsp Milk
25g Cocoa powder

For the topping

1 Can squirty cream
1 Small bar dark chocolate
Caramel sauce (optional)

1. Preheat oven to 180 degrees C / 350 degrees F / Gas mark 4. Line a 12-cup muffin pan with cupcake cases and set aside.

2. In a medium bowl, cream together the
margarine and caster sugar until light and fluffy

3. Next, lightly whisk the eggs in a separate small bowl before adding bit by bit to the creamed mixture making sure to beat in well with every addition

4. Weigh and sieve in the flour and cocoa powder next and gently fold in so as to keep as much of the air in the mixture as possible

5. Divide the mixture between the cupcake cases making sure to only fill 2/3 full. Bake in the top of the oven for 21 to 24 minutes until a skewer inserted comes out clean. Alternatively, if putting them in the paper cups, fill cups half way then microwave each one on high for 1 to 1 ½ minutes each. Allow cupcakes to cool completely before decorating

6. Once cooled, squirt a small mound of the cream onto the tops of the cupcakes. Then you can either grate some of the dark chocolate straight on the top or add the caramel sauce to personal taste

7. Cupcakes will keep for up to 3 days either stored in an airtight container or in the refrigerator