Chocolate Cupcakes

prep 10 mins, plus cooling cook 18–20 mins Decoration time 20 mins
  • 150 g (5 oz) butter or margarine
  • 150 g (5 oz) caster sugar
  • 175 g (6 oz) self-raising flour
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 100 g (3½ oz) white chocolate, chopped
  • 100 g (3½ oz) milk chocolate, chopped
  • 100 g (3½ oz) plain dark chocolate, chopped
  • 40 g (1½ oz) butter
  • cocoa powder, for dusting

Whisk the butter or margarine, sugar, flour, eggs and vanilla extract in a mixing bowl until light and creamy.

Line a 12-section cake baking sheet with paper cases. Divide the mixture evenly among the cases and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Melt the white, milk and plain dark chocolate in 3 separate bowls, each with one-third of the butter added, over pans of simmering water (see page 10). Spread the melted white chocolate over 4 of the cakes and dust with a little cocoa powder.

Put 2 tablespoons each of the melted milk chocolate and plain dark chocolate in separate piping bags fitted with writing nozzles. Spread the milk chocolate over 4 more of the cakes and pipe dots of plain dark chocolate over the milk chocolate. Spread the plain dark chocolate over the 4 remaining cakes and scribble with lines of piped milk chocolate.

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