Double Chocolate Cupcakes
By Grace Stevens
Ingredients
Cupcakes:
- 2 Extra-large eggs
- 375ml sugar
- 310ml Golden Cloud Cake flour
- 3ml salt
- 5ml bicarbonate of soda
- 3ml baking powder
- 180ml Cocoa Powder
- 180ml hot coffee
- 50g Beacon Hazelnut Chocolate
- 90ml oil
- 180ml milk
- 30ml lemon juice
- 3ml vanilla extract
Buttercream:
- 350g soft butter
- 600g icing sugar (sifted)
- 30ml milk
- 45ml Cocoa Powder
To decorate:
- Jelly tots
- Beacon Allsorts
- Beacon Marshmallows
Method
Cupcakes:
- Preheat oven to 160ºC
- Line two muffin pans with cupcake liners
- Mix lemon juice and milk, allow to curdle
- With a stand mixture, whisk eggs until light and fluffy.
- Mix chocolate with the coffee and mix well. Set aside.
- Sieve the flour, baking powder, bicarb, sugar, salt and cocoa powder.
- Turn the mixer down to the lowest setting, add oil and whisk well.
- Add the milk and then add the dry ingredients slowly until completely combined.
- Use an 80ml measuring cup to divide the mixture up into the cupcake liners.
- Bake for 25 to 30 minutes until a cake tester comes out clean.
- Allow to cool completely in the tins.
Buttercream:
- Combine the butter and the icing sugar in a stand mixture.
- Using the paddle attachment beat well.
- Add the milk to create a good consistency for piping
To Finish:
- Pipe a swirl of buttercream onto each cupcake.
- Top with cut up marshmallows, Jellytots and mini Allsorts
- Drizzle melted Beacon Chocolate to finish