Chocolate Buttercream Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup caster sugar
- 1 ½ cups self-rising flour
- 3 eggs (beaten)
- 2 Tbsps cocoa powder
- For the topping
- 5 ozs Milk chocolate (30% cocoa solids)
- 3 Tbsps milk
- 0.333 cup butter
- 1 cup powdered sugar
- To decorate
- ½ cup Chocolate chip
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the topping: put the chocolate, milk and butter in a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and remove from the heat. Allow to cool slightly.
5.
Sift in the icing sugar and beat until smooth. Allow to cool, then beat again until the mixture has a fudgy texture.
6.
Spoon the topping on the cakes and sprinkle with the chocolate chips.
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