Sacher Cupcakes

Preparation

Separate the eggs.

Method

1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens) and fill a 12-hole muffin tin with muffin cases.
2. 2 Place a large heatproof bowl over a pan of simmering water (the base of the bowl must not touch the water), add the chocolate and butter and leave to melt for about 10 minutes, stirring occasionally.
3. 3 Once the chocolate has cooled a little, reheat it again, then leave to cool once more – this avoids unsightly marks appearing once the chocolate sets (but it’s not compulsory).
4. 4 Beat together the caster sugar and egg yolks until pale, then stir into the chocolate.
5. 5 Sift in the flour and baking powder, then beat into the mixture with a wooden spoon.
6. 6 Whisk the egg whites until stiff, then fold into the mixture.
7. 7 Half-fill each of the muffin cases and bake for 20 minutes. Remove from the tin and cool on a wire rack.
8. 8 Use an apple corer to cut out holes from the top of each cake (to about half-way down), then fill with jam.
9. 9 For the glaze, melt the chocolate, then stir in the butter and golden syrup. Spread on top of the cakes and decorate with chocolate shavings.