Ingredients: Cupcakes
150g self-raising flour
30g cocoa powder
175g caster sugar
175g softened butter
75g chocolate (grated)
3 large eggs
12 cupcake cases
Ingredients: Chocolate Frosting
120g cocoa powder
340g cups butter softened
118g cup milk
2 tsp vanilla extract
340g sugar
Method:
Step 1: Heat the oven at 180˚C and line a cupcake tin with 12 cupcake cases and set aside.
Step 2: In a medium-sized bowl whisk the butter and brown sugar until light and smooth. Next, add in the eggs and give it a quick whisk, then add in your self-raising flour and cocoa and again whisk until fully combined. Finally, add in the chopped chocolate chunks.
Step 3: Divide the batter evenly into the cupcake cases and bake for about 20 - 22 minutes, or by using a skewer to see if the middle has been fully baked.
Step 4: Remove from the tray and allow to cool down on the wire rack.
Step 5: Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps, then cream together butter and cocoa powder until well-combined.
Step 6: Next, add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Step 7: Once the cupcakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the chocolate frosting, or dollop the frosting on top using a spoon. Enjoy!
