100g block 70% cocoa dark cooking chocolate, chopped
1 teaspoon vanilla extract
1/2 cup self-raising flour
1/4 cup plain flour
2 tablespoons cocoa powder
1/2 cup caster sugar
1/4 cup milk
300ml thickened cream
2 teaspoons rosewater essence
Persian fairy floss, to decorate (see note)
Step 1 – Preheat oven to 160°C/140°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Step 2 – Place butter, chocolate and vanilla in a heavy-based saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Pour into a bowl.
Step 3 – Sift flours and cocoa over chocolate mixture. Add sugar, eggs and milk. Whisk until well combined. Divide between pan holes. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake has crumbs clinging. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Step 4 – Using an electric mixer, beat cream and rosewater together until soft peaks form. Place a large dollop of cream on the top of each cupcake. Decorate with the fairy floss. Serve immediately.