Chocolate Mud Cupcakes

This easy recipe makes beautiful, rich chocolate mud cupcakes. No mixmaster required! I've been told that they keep well for up to a week - but I wouldn't know they never last that long in my house.

1. Preheat oven to 160�C.

2. Place cupcake liners in cupcake tray.

3. Place butter, chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute until smooth.

4. Add cocoa to warm chocolate mixture. Stir until smooth.

5. Stir in vanilla, caster sugar and eggs.

6. Sift flour over chocolate mixture. Stir gently to combine.

7. Pour batter into cupcake liners.

8. Bake cake for 20 minutes or until a skewer inserted into the centre of a chocolate mud cupcake has moist crumbs clinging.

9. Allow chocolate mud cup cakes to cool completely in tins.