Cocoa Cakes with Choc Buttercream
1 hr 10 min.
- For the cupcakes
- 0.333 cup chopped Milk chocolate (65% cocoa solids)
- ½ cup butter
- ⅔ cup all-purpose flour
- 1 tsp baking soda
- 1 Tbsp cocoa powder
- 1 cup caster sugar (scant)
- 1 egg (beaten)
- ½ cup Chocolate chip
- ½ cup hot water
- For the chocolate buttercream
- 0.333 cup chopped Milk chocolate (30% cocoa solids)
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 1 tsp milk
- To decorate
- 12 Sugar flower
How healthy are the main ingredients?egg
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir once. Set aside to cool.
Sift the flour, baking soda and cocoa powder into a mixing bowl. Stir in the sugar.
Slowly stir the egg into the melted chocolate. Stir the egg mixture into the dry ingredients with the chocolate chips. Stir in the hot water, until only just combined.
Spoon into the paper cases and bake for 25-30 minutes until well risen and firm. Cool in the tins for 10 minutes, then place on a wire rack to cool.
For the chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth.
Beat in the vanilla and chocolate until blended, then beat in the milk.
Spoon into a piping bag with a ribbon nozzle and pipe a swirl on top of each cake. Decorate with sugar flowers.