Cocoa Cakes with Buttercream
ready in 40 min.
- ⅔ cup self-rising flour (sifted)
- 2 Tbsps cocoa powder
- ½ cup Margarine (softened)
- ½ cup golden caster sugar
- 2 large eggs
- 2 Tbsps Whole milk
- 1 cup butter (softened)
- 1 cup powdered sugar
- 2 Tbsps hot water
- ¼ cup Chocolate sauce
- 12 Sugar Rose (to garnish)
After filling the cases with batter, drop the tin a few times onto a flat surface to settle the batter.
Preheat the oven to 180°C (160° fan)|350F|gas 4 and line a 12-hole cupcake tin with cases.
Beat together the flour, cocoa powder, margarine, sugar, eggs, and milk in a large mixing until smooth; 2 minutes.
Spoon into the cases and bake for 18 - 22 minutes until risen and springy to the touch.
Remove to a wire rack to cool.
Briefly stir together the butter, icing sugar, and hot water. Add the chocolate sauce and beat until smooth.
Spoon into a piping bag fitted with a star-shaped nozzle. Pipe swirls of the buttercream on top of the cupcakes. Garnish with a sugar rose on top before serving.