(About 14 to 16 cupcakes)

  • 140 g (250 ml) cake flour
  • 20 ml baking powder
  • 45 ml cocoa
  • 5 ml salt
  • 4 eggs, separated
  • 210 g (250 ml) caster sugar
  • 125 ml sunflower oil
  • 125 ml boiling water

  • 125 ml cream
  • 200 g dark chocolate, roughly chopped
  • 12 macarons (or any pretty biscuit of your choice)
  • icing sugar to decorate

Heat oven to 180 °C. Sift together flour, baking powder, cocoa and salt. Whisk egg yolks and caster sugar until light and creamy. Add oil and boiling water while whisking. Fold in dry ingredients. Whisk egg whites to soft peak stage and fold in carefully. Line cupcake tins with paper cases and spray with non-stick spray. Divide mixture between cases and place in hot oven. Bake for 15 to 20 minutes or until cupcakes are golden brown and a testing pen comes out clean. Allow to cool. In a medium-sized saucepan, heat cream to boiling point. Add chopped chocolate. Stir until you have a smooth mixture. Allow to cool until it is thick and creamy, and spoon over cupcakes. Decorate with macarons and sift icing sugar over the top.