Chocolate cup cakes

For 12 Cup cakes

Ingredients : 
  • For the Cupcakes
    • Water (boiling) - 4 tbsp
    • Cocoa powder - 40g
    • Eggs - 3
    • Unsalted butter (softened) - 175g
    • Golden Caster Sugar - 165g
    • Self-raising white flour - 115g
    • Baking powder - 1 tsp
  • For the Buttercream
    • Unsalted butter (softened) - 60g
    • Cocoa powder - 30g
    • Milk - 3 tbsp
    • Icing Sugar - 250g
    • Decorations
Method : 
  • Line a muffin tin with paper cases. 
  • Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. 
  • Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).
  • Divide the mixture equally between the 12 paper cases. 
  • Bake in a preheated oven at 200°C for about 12-15 minutes until well risen and springy to the touch.
  • Cool in the cases on a wire rack.
  • To make the chocolate icing melt the butter and pour it into a bowl. 
  • Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. 
  • Pipe over the cupcakes, sprinkle with decorations and leave to set before serving.