Recipe: Double chocolate cupcakes
As National Chocolate Week approaches, we have some terrifictreats that are sure to keep committed chocaholics satisfied.
What you'll need
55g softened butter
55g caster sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
55g self-raising flour
1 tablespoon cocoa powder
25g milk chocolate chips or small chunks
for the Chocolate frosting
55g softened unsalted butter
1 tablespoon milk, cream or natural yogurt
115g icing sugar
2 tablespoons cocoa powder
25g milk chocolate chips
Place your six silicone cupcake cases out on the baking tray. Put the softened butter and caster sugar in the mixing bowl and beat together with the spatula until creamy.
Mix in the egg, vanilla and milk. Sieve in the flour and cocoa powder together into the mixing bowl and beat until fluffy and soft.
Finally, stir in the chocolate chips. Using the spatula and a small spoon divide the chocolate mixture between the six cupcake cases.
Place the tray in the pre-heated oven 190°C/gas 5/375°F. Cook for 13-15 minutes. Remove the cakes from the oven and allow to cool.
To make the frosting, place the softened butter and milk into the mixing bowl and beat together. Sift the icing sugar and cocoa into the butter mixture, adding a little at a time and beat well with the spatula until all the icing sugar is mixed in.
To finish the cakes, spread the chocolate frosting on top of the cakes using the spatula and decorate with the remaining chocolate chips.