Prep time:

20 min

Cook time:

18 min

Serves:

Makes approx 12

Ingredients

50g cocoa powder
200ml boiling hot water
125g butter, softened
150g caster sugar
50g dark brown sugar
1 tsp vanilla extract
2 large eggs, room temperature
200g self-raising flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt

Buttercream

120g butter, softened
200g icing sugar, sifted
1 tsp vanilla
2 tsp milk
200g milk chocolate, for dipping

Method

1. Preheat oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
2. Stir the hot water with the cocoa until smooth and leave to cool.
3. Sift the flour, baking powder, baking soda and salt together and set aside.
4.  Cream the butter and sugar until light and fluffy, add the vanilla extract. Add the eggs one at a time, beating well after each addition.
5. Add the flour in one go. Then the cooled cocoa powder.
6. Spoon the mixture into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
7. To make the buttercream cream the butter, gradually add the sugar until smooth and creamy. Mix in the vanilla and milk.
8. Pipe the buttercream onto the cupcakes using a piping bag with the piping nozzle of your choice attached. Leave to set for about 20 minutes.
9. Then melt the milk chocolate in a deep bowl either in the microwave or placed over a pan of water, and carefully dip the top of each cupcake into it.

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