Chocolate Buttercream Buns
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- 1 pinch salt
- 0.333 cup superfine caster sugar
- 0.333 cup butter
- 1 cup Milk chocolate (30% cocoa solids, chopped)
- 1 egg (beaten)
- 6 Tbsps milk
- 1 tsp vanilla extract
- For the chocolate buttercream
- ½ cup unsalted butter
- 1 ⅔ cups powdered sugar
- 0.333 cup cocoa powder
- 1 Tbsp cream (48% fat)
- For the flowers and leaves
- powdered sugar
- 2 ¼ cups white Sugar paste
- red Food coloring
- green Food coloring
- To decorate
- powdered sugar
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12-15 paper cases in a bun tin.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
Heat the butter in a pan until melted, then break in half the chocolate and stir until melted.
Grate the remaining chocolate and set aside.
Whisk together the egg, milk and vanilla and stir into the dry ingredients with the melted chcolate mixture and the grated chocolate. Stir gently until blended.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth. Gradually beat in the cream until spreadable.
Spoon into a piping bag and pipe a swirl on top of each cakes.
Knead red colouring into 3/4 of the sugarpaste and roll out on a surfaced dusted with icing sugar. Cut out 24 flowers with a cutter or card template and place on top of the cakes.
Knead the green colouring into the remaining sugarpaste and roll out as before. Cut out 12 leaves and place on the cakes.
Sift a little icing sugar over the top.