1. Heat oven to 180c. Place 18 paper cases into bun / cupcake tray(s). 2. Beat sugar and margarine until light and creamy. Whisk in the eggs and milk. Sift in the flour a little at a time. 3. Break one bar of chocolate in half and put the rest to one side. Chop the 1/2 bar of choc into chunks - not too small! Gently stir in the conserve, just enough to make a marbled effect. 4. Spoon the mixture into the paper cases dividing it equally and bake for approximately 12-15 minutes (check using toothpick test), until well risen and pale golden in colour. Leave to stand for a few minutes then cool on a wire rack. 5. Once cooled, cover the cupcakes with the remaining chocolate. Break choc into pieces and melt gently in microwave or in a bowl over pan of simmering water. Coat each cupcake in a generous layer of chocolate and finish with a pink icing swirl or heart design. ---------------------------------------------------------------------------
Nutrition
Ingredients
