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These yummy Annabel Karmel chocolatey cupcakes have an incredibly intense colour. You can decorate them with little heart biscuits for a final Valentine's touch... 
Ingredients 55g / 2 oz Bournville (dark) chocolate
55g / 2 oz softened butter
65g dark brown sugar
2 large eggs
4 tbsp soured cream
80g self raising flour
1 tsp baking powder
Pinch of salt
30g dried cranberries tossed in a little self-raising flour to coat
2 tsp red food colouring For the Frosting
2 vanilla pods or half tsp of vanilla essence
200g softened buter
250g cream cheese
400g sieved icing sugar Method: Pre-heat the oven to 200 C Fan 180C. Melt the chocolate in a bowl over a pan of just simmering water until melted. Put the remaining ingredients into the bowl of an electric mixer and mix together until just combined, then add the melted chocolate. Spoon into 12 muffin cases in a muffin tin . Bake for 20 minutes until sell risen and firm to the touch . Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely. To make the frosting, scrape the vanilla seeds from the pods into a bowl, then add the butter and cream cheese. Beat well, then gradually add the sugar 4 tablespoons at a time until the icing is smooth. Once the cakes are cool, pipe the icing on top of the cakes using a large star nozzle.
Information:
Makes 12 Cupcakes
Prep time: 20 minutes
Cook time: 23 minutes
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