Killer cupcakes

Killer cupcakes

From
Tea and Cake
Makes
10

Ingredients

Quantity Ingredient
100g soft butter
130g brown sugar
1 egg
1 teaspoon vanilla extract
95g dark chocolate, melted and cooled
200g self-raising flour
60ml milk

Chocolate fudge icing

Quantity Ingredient
220g caster sugar
50g cocoa
125g butter
60ml milk
390g icing sugar

Method

  1. Preheat oven to 180°C.
  2. Line 10 × 125 ml muffin pans with paper cases.
  3. Cream the butter and brown sugar until light and fluffy. Add the egg and vanilla and beat until well incorporated. Stir in the melted chocolate. Fold through flour and milk, and mix until just combined.
  4. Spoon the mixture into the prepared muffin tins and bake in the preheated oven for 15 minutes, or until a skewer inserted into the centre comes out clean. Cool on a wire rack before icing.
  5. To make the chocolate fudge icing, place the caster sugar and cocoa in a saucepan and whisk in the butter and milk. Bring to the boil and cook for 3 minutes, stirring well. Remove from heat and allow to cool until the saucepan is cool enough to touch. Whisk in the icing sugar and stir until thick. Allow to cool completely before spreading onto the cupcakes.
Tags:
Tea and Cake
sweets
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