GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• Pre-heat your oven to 200.c and line a muffin tin with 12 paper cases.
• Add the cacao power and water to a large mixing bowl and stir to a thick paste.
• Add the butter, sugar, flour, baking power and eggs to the bowl and whisk together using an electric whisk until light and fluffy.
• Divide the mixture between your 12 paper cases and bake in the oven for 18-20 minutes until well risen and springy to the touch. A skewer inserted into one of the cakes should also come out clean once they are fully cooked.
• Remove from the tins, and cool in their cases on a wire rack.
• Meanwhile, make your chocolate icing by mixing together the melted chocolate, butter, icing sugar and mascarpone in a food processor (this stops the icing sugar covering you and your kitchen but you could also whisk or beat with a wooden spoon) until well combined.
• Once the cakes are cool, spread the chocolate butter icing mixture over the 12 cupcakes and top with your chosen sprinkles. Enjoy!