Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients (for 12 cupcakes.) :Method: Pre-heat your oven to 170 degrees/Gas mark 3
Cream the butter in a large bowl until soft. Use a handheld whisk or an electric whisk.
Add sugar and whisk until combined and coming away from side of bowl.
In a jug whisk your eggs and slowly add to butter and sugar mix, incorporating fully before adding more.
Sieve flour, cocoa, salt and baking powder together than add half to wet batter with half of your milk until incorporated, then scrape down the sides
of your bowl and add the rest of the dry cake mix and milk until combined.
Fill your 12-cupcake cases ¾ of the way and bake in the oven for 20-25 minutes until cooked.
Now it's buttercream time!
Beat the icing sugar, cocoa and butter together with an electric whisk until incorporated, but pouring the milk mix slowly to help soften, once the milk has been incorporated, turn the mixer up to a high speed and continue to beat until the mixture is fluffy.
Pipe or use palette knife to decorate your cupcakes with the chocolate buttercream, add sprinkles of your choice.