1 hr 10 min.
ready in 1 hr 40 min.
- For the cupcakes
- 2 cups self-rising flour (sifted)
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¾ cup superfine caster sugar
- 1 ½ cups Buttermilk
- 2 eggs
- ⅔ cup butter (melted)
- 4 tablespoons Lemon curd
- For the topping
- ½ cup cream (48% fat)
- 1 ⅔ cups plain Dark chocolate (70% cocoa solids, chopped)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- To decorate
- Sugar flower
How healthy are the main ingredients?egg
For the cupcakes: preheat the oven to 200ï¿½C (180ï¿½ fan) 400ï¿½F gas 6. Grease a 12 hole muffin tin.
Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
Spoon the mixture into the tins to cover the bases and make a slight hollow in the centre. Spoon in about 1 heaped teaspoon of lemon curd and cover completely with more mixture.
Bake for 20-25 minutes until risen and springy to the touch. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the vanilla.
Add the butter gradually and stir until blended. Allow to cool until the mixture is thick enough to pipe.
Pipe on top of the cakes and sprinkle with sugar flowers. Leave to set.