Double Chocolate Cupcakes

Ingredients:

Cupcakes

  
• 55g (2oz) softened butter   
• 55g (2oz) caster sugar   
• 1 large egg   
• 1 teaspoon vanilla extract   
• 1 tablespoon milk   
• 55g (2oz) self raising flour   
• 1 tablespoon cocoa powder   
• 25g (1oz) milk chocolate chips or small chunks

Chocolate frosting

  
• 55g (2oz or ½ stick) softened unsalted butter   
• 1 tablespoon milk, cream or natural yogurt   
• 115g (4oz) icing sugar   
• 2 tablespoons cocoa powder

To decorate

  
• 25g (1oz) milk chocolate chips
  

Wine Recommendation:

Instructions:

Ask a grown up helper with the areas marked with a star*

Oven:  190°C / 375°F / Gas Mark 5, pre-heated
Fan oven: 170°C*

To make the cup cakes

  
1. Place your six silicone cupcake cases out on the baking tray ready.
  
2. Put the softened butter and caster sugar in the mixing bowl and beat together with the spatula until creamy.
  
3. Mix in the egg, vanilla and milk.
  
4. Sieve in the flour and cocoa powder together into the mixing bowl and beat until fluffy and soft.
  
5. Finally stir in the chocolate chips.
  
6. Using the spatula and a small spoon divide the chocolate mixture between the six cupcake cases.
  
7. Place the tray in the pre-heated oven. *
  
8. Cook for 13 - 15 minutes.  Set a timer if you have one. The cakes will be done when the top is well risen and spring back when pressed. Ask a grown up helper to check this and remove the cakes from the oven*
  
9. Allow to cool.

To make the frosting

  
1. Place the softened butter and milk into the mixing bowl and beat together.
  
2. Sift the icing sugar and cocoa into the butter mixture, adding a little at a time and beat well with the spatula until all the icing sugar is mixed in.

To finish the cakes

Spread the chocolate frosting on top of the cakes using the spatula and decorate with the remaining chocolate chips.