Supply's 6 tbsp soft margarine 82 grams of caster sugar 2 large eggs 127 grams of self-raising flour 2 tbsp of cocoa powder 82 grams of plain chocolate
Put 12 paper baking cases in a muffin pan.
Put the margarine, sugar, egg, flour and cocoa in a large bowl.
Using an electric hand whisk, beat together until smooth.
Spoon half of the mixture into the paper cases, using a teaspoon and make an indentation in the centre.
Break the chocolate in to 12 squares and place a piece in each indentation.
Then spoon the remain mixture on top.
Bake the cupcakes in a preheated oven, 190 degrees celsius for 20 minutes or until well risen and springy to touch.
Once taken out of oven leave cupcakes for 2-3 minutes before serving warm.