Ingredients - makes 12 cupcakes
For the cakes:
125g unsalted butter
125g caster sugar
75g self raising flour
pinch of salt
50g cocoa powder
50g dark chocolate chips
50g white chocolate chips
For the icing: (from Harry Eastwood's recipe in 'Red Velvet & Chocolate Heartache')
100g unsalted butter, cubed
100g icing sugar
2 tbsp boiling water
50g cocoa powder
silver sprinkles to decorate (optional)
- Preheat the oven to 180C and line a 12 hole bun tin with cupcake cases.
- In a mixing bowl, beat together the butter and sugar until light and fluffy then beat in the eggs on at a time followed by the milk until you have a smooth batter. Fold through the flour, salt and cocoa powder and then gently stir through the chocolate chips until evenly distributed. Divide the mixture between the cake cases and bake for 15-20 minutes until risen and a the top bounces back when lightly pressed. Cool on a wire rack.
- For the icing beat the butter using a hand held electric mixer until it is light and fluffy and then gradually beat in the icing sugar and water until you get a smooth icing. Begin adding the cocoa powder a little at a time making sure it is all fully incorporated.
- When the cakes are cold, spoon the icing into a large piping bag fitted with a star nozzle and pipe swirls on top of each cake and scatter silver sprinkles on top.
Credit for these photos goes to my friend Holly (incidentally if you're interested in musical theatre check out her blog where she reviews musicals). I took some at home before I went to visit but she decided that she wanted to take some pictures as well and hers turned out a lot better than mine. I know my photos aren't brilliant, maybe that's something else I should add to my resolutions for the year. I blame the crappy lighting in my kitchen, there's no window as it's open plan to the lounge and at this time of year it doesn't seem to get any light coming through from the lounge. But then again the aim of my blog isn't wonderful photos it's all about tasty food!