Ingredients:
For the cupcakes:
• 105 gr all-purpose flour
• 40 gr cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 100 gr caster sugar
• 45 gr brown sugar
• 2 large eggs
• 115 gr unsalted butter, melted
• 1 teaspoon vanilla extract
• 120 ml buttermilk
For the frosting:
• 75 gr good quality dark chocolate
• 115 gr unsalted butter, softened
• 380 gr icing sugar
• 20 gr cocoa powder
• 3-4 tablespoons milk
Instructions:
1. Preheat the oven to 180o C.
2. Line a 12-hole muffin tin with patty cases.
3. In a large mixing bowl, sift the flour, cocoa powders, baking soda and baking powder. Add the sugars.
4. In a separate mixing bowl, add the eggs, vanilla and melted butter and whisk together until smooth.
5. Add the wet mixture and the buttermilk into the dry and stir gently.
6. Spoon the mixture into the prepared pan.
7. Bake for 18-20 minutes. Test with a toothpick.
8. Leave the muffins to cool completely before frosting.
9. Meanwhile, finely chop the dark chocolate and place into a bowl.
10. Melt the chocolate into the microwave in 30 seconds blasts. Stir after every 30 seconds. Let it cool slightly.
11. Add the butter to a large mixing bowl and beat with an electric mixer until creamy.
12. Gently sift in the icing sugar, a little at a time. Add a tablespoon or two of milk to help loosen up the mixture.
13. Add the cocoa powder and continue to beat. Add a tablespoon of milk if needed. The icing should be creamy but thick enough to hold its shape.
14. Add the melted chocolate a little at a time. Fold gently with a spatula.
15. Pipe the icing onto the cupcakes using a piping bag or simply a spoon.
16. Decorate your cupcakes with chocolate sprinkles or white chocolate chips.
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