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.