Chocolate cupcakes with fondant centres

This cupcake recipe is similar to the "Warm-molten centered chocolate cupcake" but in a different title!!!

Ingredients:
Recipe Source: Easy Chocolate by Parragon Books

Butter/Margarine (softened) - 175 gms
Caster Sugar - 175 gms
Large eggs - 3
Self-raising flour - 250 gms
Cocoa powder - 3 tbsp
Plain chocolate - 175 gms
Icing sugar - for dusting

Method:

Preheat the oven to 190 C. Arrange a muffin pan with paper baking cases.
Put the butter, caster sugar, eggs, flour and cocoa powder in a large bowl and using a handheld electric mixer, beat together until just smooth.
Spoon half of the mixture into the paper cases. Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate evenly and place a piece on top of each indentation. Then spoon the remaining cake mixture on top.
Bake the cupcakes in the preheated oven for 20 minutes, or until well risen and springy to touch. Leave the cupcakes to cool for 2-3 minutes, before serving warm, dusted with sifted icing sugar.

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