Easy chocolate cupcakes

Directions

1. 1
   Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water.
2. 2
   Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you dont poke it into a chocolate chip bit). Cool on a wire rack.
3. 3
   To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan.
4. 4
   Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.