1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder
Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.
Makes approximately 12 cupcakes
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