Chocolate Cupcakes with Vanilla Cream
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- ¾ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch salt
- ½ tsp vanilla extract
- 2 Tbsps milk
- ½ cup Chocolate chip
- For the cream cheese topping
- ½ cup unsalted butter
- 1 ½ cups cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- To decorate
- 36 Raspberries
- mint
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated.
4.
Sift in the flour, cocoa and salt until blended. Stir in the vanilla, milk and chocolate chips.
5.
Spoon the mixture into the tins. Bake for 15-20 minutes, until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the cream cheese topping: beat the butter until soft, then beat in the cream cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
7.
Spread on top of the cakes. Place 3 raspberries on each cake and decorate with mint leaves.
