gluten free chocolate cupcakes

Ingredients
14 tbsp butter
200 gms dark cooking chocolate
1 cup castor sugar
4 eggs at room temperature
1 tsp vanilla essence
1 tbsp cocoa

Method

 Melt the chocolate with the butter over a double boiler till smooth and creamy.
 Whisk in the sugar. Then, whisk in the eggs, one at a time. Add the vanilla and cocoa.
 Place 12 cupcake cases in a muffin tray, pour in the batter up to 3/4 fill. 
Bake at 350 deg. F or 180 deg.C for 10 minutes. 
Then switch off oven but let the cupcakes remain in for a further 10 minutes. 
(Don't be alarmed if you see the cupcakes rise and then fall).
Garnish with spoonfuls of warm chocolate ganache (mix of 8oz or 225 gm of melted chocolate and 1 cup heavy cream, optional)



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