Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Place the Muffin Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour. Fold in the remaining flour and the Cocoa Powder with a metal spoon.
Place spoonfuls of the mixture into the Muffin Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.
Dollop a spoonful of icings onto each cupcake and place the sponge circles on top of the icing. Dust the top of each cake lightly with icing sugar.
These cupcakes will keep in an airtight container for about 3 days.
To make your own chocolate buttercream; beat together 75g unsalted butter, 135g icing sugar, 45g Cocoa Powder and 20ml milk until you have a smooth and fluffy buttercream.
|Per Serving||Per 100 g / ml|
|Fat||18.40 g||21.91 g|
|Carbohydrate||37.54 g||44.69 g|
|Protein||3.99 g||4.75 g|
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