Chocolate Cupcake Recipe

Makes 14 portions

Prep time – 45 minutes

Equipment needed – deep muffin tins, muffin cases

INGREDIENTS

• 60ml water
• 40g cocoa
• 3 eggs
• 175g unsalted butter 165g caster sugar
• 115g self-raising flour
• 4g baking powder

Frosting 

• 300g icing sugar
• 100g unsalted butter 40g cocoa
• 40g full-fat milk
• 15g milk chocolate, melted
• 40g milk chocolate, grated

Method:

• Oven 200C.
• Line a muffin tin with paper cases.
• Sift cocoa into a bowl and pour in the boiling water and mix to a thick paste.
• Add remaining cake ingredients and beat.
• Divide the mixture equally between the 14 paper cakes. Bake for 12 – 15 minutes until well risen and spongy to the touch. Cool on a wire rack.
• To make frosting, beat icing sugar, butter and cocoa together.
• Add milk and melted chocolate.
• Once combined beat on high for about 5 minutes.
• Pipe swirls onto cooled cupcakes and finish with a sprinkle of chocolate.