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1. Preheat the oven to 330 ° F (170°C).
2. Line a 12 cupcake pan, with cupcake papers.
3. Combine the chocolate, butter, sugar, syrup and milk in a saucepan.
4. Stir over a low heat until melted and combined.
5. Allow to cool for about 15 minutes.
6. Sift the flours. v
7. Mix flours into the caramel mixture.
8. Next, stir in the egg.
9. Divide the mixture evenly between the cake cases.
10. Bake for 30 minutes.
11. Remove tin from the oven, transfer to rack and cool.
12. Makes 12 cupcakes.
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