- For the cupcakes
- ½ cup butter (softened)
- ½ cup sugar
- 2 eggs
- 2 ¼ cups all-purpose flour
- 3 ounces plain semi-sweet chocolate (60% cocoa solids)
- 1 teaspoon Baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 1 cup plain Yogurt
1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Whisk the butter with the eggs and sugar until fluffy.
Sift in the flour, salt, baking powder and bicarbonate of soda, until just combined. Gently stir in the yoghurt, followed by the chopped chocolate.
Spoon the mixture into the paper cases and bake for about 25 minutes until risen and golden. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
For the topping: whisk the cream until thick. Stir in the icing sugar.
Spread the topping over the cakes and decorate with white and red sprinkles. Place a candle in each cake.