42 g butter
85 g soft dark brown sugar
1 eggs — separated
60 g dark chocolate
125 ml flour
2 ml baking powder
125 ml milk
50 g currants
200 g Bar One chocolate
225 g butter
15 ml milk
500 ml icing sugar
Bar One chocolate — to decorate
Preheat the oven to 180°C. Line a cupcake baking tin with paper cases.
For the cupcakes:
Cream the butter and brown sugar together in a mixing bowl. Add the egg yolk, beating until well-blended.
Melt the chocolate carefully in the microwave and add to the butter mixture.
Sift the flour, baking powder, bicarbonate of soda and salt into the butter mixture. Pour the milk in and mix until a smooth batter forms. Stir in the currants.
Whisk the egg white until soft peaks form. Using a spatula, fold into the batter.
Fill the cupcake cases to two-thirds and bake for 25 minutes or until cooked through. Leave to cool completely.
For the icing:
Melt the sliced Bar-One chocolate and mix in the butter and milk.
Sift in the icing sugar and beat until thick and smooth. Place in a piping bag and ice the cupcakes.
Place pieces of Bar-One chocolate on top and serve.