Triple Chocolate Cupcakes

• 2 1/2 cups self-raising flour
• 1/2 cup cocoa
• 2 oz chopped white chocolate
• 2 oz chopped milk chocolate
• 2 tbsp sugar
• 3/4 cup milk
• 2/3 cup sour cream
• 7 tbsp butter, melted
• 1 large egg, lightly beaten
• None None chocolate curls, to decorate
• None None Icing
• 3/4 cup powdered sugar, sifted
• 3/4 cup cocoa
• 2 tbsp butter, chopped
• 1/4 cup boiling water

1. Preheat oven to 350u0b0F. Line a 12-hole muffin pan with paper liners or spray lightly with oil.
2. Sift flour and cocoa into a large bowl and stir in chocolate and sugar. Make a well in center of the dry ingredients.
3. In a separate bowl, blend milk, sour cream, butter and egg together. Mix into dry ingredients until just combined (about 16 strokes).
4. Spoon into pan until two-thirds full. Bake 15-20 minutes, until cooked when tested. Transfer to a wire rack to cool.
5. To make icing, combine powdered sugar, cocoa, butter and just enough water to make a smooth, spreadable consistency.
6. Spread icing over cooled cupcakes. Top with chocolate curls.

flour, cocoa, white chocolate, milk chocolate, sugar, milk, sour cream, butter, egg, chocolate curls, icing, powdered sugar, cocoa, butter, boiling water

Taken from recipes-plus.com/api/v2.0/recipes/28632 (may not work)