These double chocolate cupcakes were requested by my daughter Mia for Valentines Day. Thank goodness I baked and decorated them yesterday morning! With the frequency of load shedding these days it would not have been possible to make them today!
125 ml sugar
2 large eggs
140 g/250 ml cake flour
60 ml cocoa powder
5 ml baking powder
pinch salt
30 ml oil
5 ml vanilla extract
50 g chocolate chips (optional)
Buttercream Icing
100 g butter
500 ml icing sugar
60 ml cocoa powder
2 ml vanilla extract
To decorate
heart-shaped sprinkles
- Preheat the oven to 180 °C.
- Line a medium muffin tin with paper cupcake wrappers and grease them with non-stick cooking spray.
- Beat the sugar and eggs together in a mixing bowl.
- Add the rest of the ingredients and mix well.
- Pour the batter into the cupcake wrappers and bake the cupcakes for about 15 minutes or until the cupcake are firm to the touch and thoroughly baked if tested with a skewer.
- Remove the muffin tin from the oven and cool the cupcakes in the tin for 5 minutes.
- Beat the butter with an electric hand mixer until fluffy.
- Add the icing sugar, cocoa powder and vanilla extract and beat well.
- Transfer the buttercream icing to a piping bag fitter with a star nozzle and pipe the icing decoratively onto the cupcakes.
- Sprinkle the cupcakes with heart-shaped sprinkles.
- Transfer to a serving platter and serve.
12 servings.