Ultimate Chocolate Cupcakes
75g softened butter
175g icing sugar
45g (3 tbsp) Dr. Oetker Cocoa Powder
Method:
1. To make your own chocolate buttercream icing, place the softened butter into a bowl, sieve in the icing sugar and whisk until smooth.
2. Add the cocoa powder and stir until smooth.
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Place the Muffin Cases into a muffin tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour and cocoa powder with a spoon.
Evenly divide the mixture between 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.
Put the Chocolate Buttercream into a piping bag and pipe a swirl of icing on top of each cupcake and leave to set.
To decorate, soften the chocolate slightly over hot water, keeping it in one piece. Once slightly soft, use a potato peeler to shave chocolate curls from the chocolate. Stack the curls on the cupcakes.
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