Rich chocolate cupcakes

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Line two 12-hole, 1/3-cup capacity muffin pans with paper cases.
• 2
  Place butter, 1 1/2 cups cold water, chocolate and caster sugar in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until melted. Stand for 10 minutes to cool.
• 3
  Sift flours and cocoa into a large bowl. Gradually pour in cooled chocolate mixture, stirring with a wooden spoon until mixture is combined and smooth. Add egg and stir until combined.
• 4
  Spoon mixture into prepared pans. Bake for 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool.