Chocolate Letter Cupcakes
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs
- 1 cup self-rising flour (sifted)
- 1 Tbsp cocoa powder
- vanilla extract
- milk (if needed)
- For the chocolate frostings
- ⅔ cup plain Dark chocolate (60% cocoa solids, chopped)
- ⅔ cup white chocolate (chopped)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs until blended.
Sift in the flour and gently fold into the mixture until well combined.
Divide the mixture into 2 and add the cocoa to one half and the vanilla to the other. Add a little milk to the chocolate mixture if it is too stiff.
Spoon into the paper cases and bake for about 20 minutes until golden brown and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the chocolate frostings: melt the plain and white chocolate in 2 separate heatproof bowls over a pan of simmering (not boiling) water. Allow to cool slightly.
Spread the plain chocolate over half the cakes and the white chocolate over the remaining cakes, then leave to set.
For the letters: melt the plain and white chocolate in 2 separate heatproof bowls as before. Spoon into 2 small piping bags and pipe letters on the cakes.