Ingredients :
- Cupcakes:
- 1 batch cake flour see link to recipe below
- 110 grams soft margarine
- 110 grams caster sugar
- 55 grams cocoa powder
- 2 large eggs or total weight out the shell 130g
- pinch sea salt
- 60 ml milk, I used skimmed
- Butter Cream:
- 225 grams softened butter
- 180 grams icing sugar sifted
- Chocolate flavouring/essence/extract
- Extras:
- 2 chocolate belgian thins, crumbled
Method :
- Pre heat oven to 180°C/160°C fan assisted/350°F/gas 4 and line bun tin with paper cup cases.
- Beat the following ingredients together for 2 minutes until smooth and creamy
- Add the milk and beat for 1 minute
- Divide the batter into 12 or 15 cases if you have any left as I did and knock down the tray to settle the batter, then bake in centre of oven for 15-20 minutes till a skewer comes out clean, then take out to cool.
- Make the butter cream. Beat the softened butter for 4 minutes until pale and creamy
- Add the sifted icing sugar and drops of chocolate flavouring tasting as you go along until you like, not too much as it will spoil the consistency. Mix until smooth scraping down the sides if needed.
- Pipe onto cakes as you like, I didn"t put too high as hubby needs to travel far with them and I need to take them gym on a cycle lol.
- Put belgian thins in a bag and crush not too much you don"t want crumbs. .then top few on top of the butter cream.
- Put them in fridge to set and enjoy...you will have half butter cream left if don"t go mad pop in container for another day leaving at room temperature for few hours before use or make another batch of cup cakes
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