Preparation time: 20 mins Cooking time: 15-20mins Makes: 24
- 50g good quality (70%) cocoa powder
- 50g good quality (90-100%) cocoa chocolate (melted and cooled)
- 1 teaspoon of good quality coffee
- 350g unsalted butter (softened at room temperature)
- 350g caster sugar
- 350g self-raising flour
- 4 eggs
- 4 to 5 tablespoons of boiling water
- 2 tablespoons of vanilla essence
- Either: white, plain, dark or milk chocolate chips (…or all of them)
- Preheat the oven to 200 degrees. Line 24 hole bun trays with preferred coloured paper cases.
- Add softened butter and sugar into a large bowl and mix with electric beater until fluffy and smooth.
- Sift the cocoa into another large bowl; add 1 teaspoon of coffee and 5 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if needed.
- Add melted chocolate, self-raising flour, vanilla essence, eggs and the cocoa mix into the butter mixture. Mix everything together with electric beater until smooth and evenly mixed. Then fold chocolate chips into the mix with a spatula until evenly distributed.
- Spoon mixture into the paper cases, filling them 3/4 full.
- Bake for 15-20 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven; cool on a wire rack.
- 800g of icing sugar (confectioner’s sugar)
- 400g of softened unsalted butter
- 2 teaspoons of vanilla essence
- 2 tablespoons of buttermilk (or any other type of milk)
- 250g of icing sugar (confectioner’s sugar)
- 60g of softened, unsalted butter
- 100g of plain, melted chocolate
- Whip the butter using the cake machine on high speed until light, pale and fluffy.
- Gradually add in half of the icing sugar on a slow speed.
- Then pour in your wet ingredients and slowly add the rest of the icing sugar.
- When all is combined, whip on high speed again until you achieve creamy, fluffy peaks.