| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
cupcakes
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Ingredients
Cupcakes
- 70 ml Boiling water
- 40 gr Cocoa powder
- 3 Eggs
- 175 gr Softend butter (unsalted)
- 165 gr Sugar
- 115 gr Self-raising flour
- 1 tsp Baking powder (rounded)
Chocolate icing
- 60 gr Butter
- 30 gr Cocoa powder
- 30 ml Milk
- 250 gr Icing sugar
- Chocolate decorations
Ingredients
Cupcakes
Chocolate icing
|
|
Instructions
Cupcakes
- 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 12-14 paper cases. Bake in a preheated oven at 200C for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.
Chocolate icing
- 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 chocolate decorations and leave to set before serving.
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