I recently invited a few girlfriends over for an afternoon tea and catch up. And since it was after Easter, I used up the last of my chocolate eggs as cute cupcake decorations. They looked so pretty!
I used a recipe based on Donna Hay’s Chocolate Cupcake recipe, but I just used less sugar.
It’s a pretty good basic chocolate cupcake recipe. I would have liked it to be a bit more moist, but it has a nice chocolatey taste.
Donna Hay’s Chocolate Cupcake
(Makes about 16)
125g butter, softened
½ cup milk
¾ cup caster sugar (I used ½ cup)
100g dark chocolate, melted
1¼ cups plain flour
1 teaspoon baking powder
2 tablespoons cocoa powder
12 small chunks of dark chocolate, extra
Chocolate Butter Cream Icing
250g butter, softened
2 cups icing sugar mixture, sifted
½ cup cocoa powder, sifted
2 tablespoons milk
Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well after each addition. Sift over the flour, baking powder and cocoa and beat until combined. Fold through the milk and stir in the melted chocolate.
Place a piece of the extra chocolate in the base of each cupcake case. Spoon the cupcake mixture into the cases and bake for 20–25 minutes or until cooked when tested with a skewer. Allow to cool.
To make the chocolate butter cream icing, place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar mixture, cocoa powder and milk and beat for a further 6 minutes or until light and creamy. Pipe the icing onto the cupcakes using a star-shaped nozzle, decorate and serve. Makes 16.