Chocolate Mud Cupcakes

These are without a doubt the lightest cupcakes that I've ever made. the recipe says it makes a dozen but using the UK size cupcake cases this recipe makes 18 cakes.

300g Plain chocolate chips ( The cheap chocolate from super markets works equally as well )
300g Unsalted Butter
5 Eggs ( This is not a misprint )
115g caster Sugar
115g Self - Raising flour
2 tbsp cocoa powder OR Icing sugar for dusting

• Preheat the oven to 160 oC / Gas Mark 3
• In a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well, leave to cool a little.
• beat the eggs and sugar together in a large bowl until pale & thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.
• Spoon the mixture into the cases and bake for 20 minutes, The cupcakes will be soft and gooey in texture and appearance. remove the tin from the oven and cool for 5 minutes. Then remove the cupcakes and serve swiftly dusted with the cocoa powder or icing sugar.

These are delicious served warm with some single cream.