1Put 8 paper baking cups in a muffin pan. Preheat oven to 375 degrees
2Put the margarine, sugar, egg, flour, and cocoa in a large bowl and, using an electric beater, beat together until just smooth.
3Spoon half of the batter into the paper cups. Using a teaspoon, make an indention in the center of each cake. Break the chocolate evenly into 8 squares and place a piece in each cake, then spoon the remaining batter on top.
4Bake for 20 minutes, or until well risen and springy to the touch. Let stand for 2-3 minutes before serving warm. Dust with sifted confectioners' sugar
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...