Chocolate “Fondant” Cupcakes
Makes 12
   110g soft margarine
   ½ cup self-raising flour, sifted
   ¼ cup cocoa powder
   ½ cup caster sugar
   2 large eggs
   1 tsp vanilla extract
   12 heaped teaspoons of Nutella (or other chocolate spread)
   Icing sugar, for dusting

Preheat the oven to 180 deg C and line a 12-hole muffin tin with cases.
   In a large bowl, or preferably a mixer, put in all the ingredients apart from the Nutella. Whisk for 5 minutes, or until you have a light, almost moussey texture.
   Divide the mixture between the 12 cupcake cases – don’t worry about smoothing the surfaces, just plop it in.
   Bake for 15-20 minutes, or until firm on top, and risen and slightly springy to the touch.
   Leave the cupcakes in the muffin tin for 2 minutes, then take a small sharp knife and cut out a conical shape from the top of each cupcake.
   Pop 1 heaped teaspoon of Nutella into each hole and put the lid back on. Press down gently, then sprinkle a tiny bit of icing sugar over the top of each cake.
   Serve while just warm, when the Nutella is still liquid and oozy. However, eating them cold is not a disaster, just texturally different.

From: Chocolate Magic. By Kate Shirazi. Published by Pavilion/HarperCollins Publishers.
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