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IngredientsMakes: 12 cupcakes
- 150g butter
- 150 caster sugar
- 175g self-raising flour
- 25g cocoa powder
- 3 eggs (beaten)
- For buttercream frosting
- 125g butter
- 250g icing sugar
- 3 drops of vanilla extract
- chocolate curls (white and milk chocolate) OPTIONAL
- Preheat the oven to 180C/Gas Mark 4 and lay out 12 cup cake cases on a baking tray.
- Using an electric mixer, mix the butter, sugar, flour and cocoa powder in a bowl adding the beaten eggs slowly into the bowl as you are mixing.
- Using a large spoon place equal amounts of mixture into the 12 cupcake cases. Place in the oven (near the top) and bake for 15 to 20 minutes – until firm to touch.
- Remove from the oven and leave to cool.
- Place the butter into a bowl, stir in the icing sugar and vanilla extract using a wooden spoon, then whisk until fluffy.
- Then spread the buttercream onto the cakes with a warm spoon or for a more proffesional look put the icing into a piping bag and squeeze plenty onto each cupcake.
- Decorate using chocolate curls. To make the curls take a vegtable peeler or a cheese slicer and run it along the chocolate until you get proffesional looking chocolate decorations