Walnut and Chocolate Individual Cakes
- For the cupcakes
- ½ cup butter
- 0.333 cup superfine caster sugar
- 2 tablespoons light brown sugar
- 2 eggs
- 1 ¼ cups all-purpose flour
- 1 teaspoon Baking powder
- 1 pinch salt
- ½ cup milk
- 1 ¼ cups Chocolate chip
- For the buttercream
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 0.333 cup finely chopped Walnut
- 1 tablespoon milk
- To decorate
- 1 cup chopped Chocolate (70% cocoa solids)
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
Beat the butter and both sugars in a mixing bowl until light and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk and chocolate chips.
Spoon the mixture into the paper cases. Bake for about 25 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: beat the butter until soft. Gradually sift in the icing sugar and beat well. Stir in the walnuts and milk.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with chopped chocolate.