250ml castor sugar
5ml baking powder
2 XL eggs
150ml sour cream / buttermilk
300g dark or dark and milk chocolate
300ml fresh cream
Put all ingredients into processor and mix. Pour into 2 20cm tins and bake in preheated oven at 180 for 25-30mins. If baking cupcakes then 12-15 minutes.
Melt fresh cream and chocolate on low heat. Mix and leave to cool. Refrigerate for at least 45mins and beat until soft peaks form. Pipe over cupcakes. Decorate as desired.