Triple Chocolate Cupcakes

8 Jan

20140108-163736.jpg

INGREDIENTS
For the cupcakes…
60g cocoa powder
4 or 5 tablespoons boiling hot water
175g unsalted butter, softened
175g caster sugar
120g self-raising flour
1 level teaspoon baking powder
3 eggs
50g white chocolate, shaved

For the buttercream icing…
100g dark chocolate, melted
60g butter, softened
250g icing sugar

METHOD
1. Preheat the oven to 200 degrees C / Gas mark 6. Line 2 – 12 hole bun trays with paper cases.

2. Sift the cocoa into a large bowl; add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed.

3. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.

20140108-164419.jpg

4. Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Sprinkle the white chocolate shavings on top.

5. Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven; cool on a wire rack.

6. To make the chocolate icing: Mix the melted chocolate and softened butter in a large bowl; sift in the icing sugar, beating with a spoon or an electric beater until smooth. Spoon into a piping bag and choose your desired piping nozzle.

7. Pipe buttercream icing evenly on top of each cupcake. Decorate with chocolate sprinkles or however you like.

8. ENJOY!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: