About this recipe:This recipe makes 12 to 15 cupcakes. It was a brownie recipe that I have tweaked but because my oven is naff and cant handle brownies too well - I kept experimenting with cupcakes until I really liked them. It's really a very moreish flavour so be careful you don't eat them all yourself.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 190 C / Gas 5. Line a 12 hole muffin tin with paper cases.
In a mixing bowl sift together the flour and stir in the sugar; set aside.
Melt the chocolate and butter together in a double boiler then add to the flour and sugar and beat in the eggs. Add milk, vanilla extract and mango; mix until well incorporated. Spoon into the paper cases up to 2/3 full to ensure a good rise.
Bake in the preheated oven for 35 minutes or until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool before enjoying.
Try it with some vanilla ice cream (I like the Cornish cream ice cream for this) or reheat a little with some chocolate custard since this is a dry cake I will keep working on this recipe and will update when its perfect.