Ingredients
- 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)
- 100g/3½oz unsalted butter, softened
- 200g/7oz icing sugar
- 1 tsp vanilla extract
- milk, to loosen
- 125g (4oz) of butter, melted
- 125g (4oz) of self raising flour
- 125g (4oz) of caster sugar
- 2 eggs
- 3 tbsp of milk
- Preheat the oven to gas mark 5 or 190 degrees C
- Pour the melted butter into the bowl and add the sugar, flour, eggs, milk and vanilla extract.
- Beat the mixture until nice and smooth (don't worry if it seems too runny, it's meant to be like that!), and then spoon the mixture into cupcake cases in a bun tray.
- Bake the cupcake for about 18-20 minutes (I usually check them at 15) or until they are golden and risen.
- Leave the cakes in the tray for a few minutes to cool. Then remove from the tray and place them on a wire rack to cool completely.
- When they are finished cooling, decorate and enjoy!
- Melt the chocolate in a bowl (I put it in the microwave)
- Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
- Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
- This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cakes
Amy