Ingredients

The following ingredients have 48 Servings
  • 1/2 Cup Butter, Softened ((110g))
  • 1 Cup Caster Sugar ((200g))
  • 2 Large Eggs
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup Cocoa ((50g))
  • 1 Cup Boiling Water
  • 1 and 1/2 Cups All-Purpose Flour ((190g))
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 Cups Icing Sugar ((250g))
  • 1/2 Cup Butter, Softened ((110g))
  • 1/4 Cup Cocoa ((24g))
  • 2 Tbsp - 1/4 Cup Milk

Instruction

  • For the Cupcakes;
  • Preheat oven to 180°C (350°F) and line a 24 piece mini muffin tray.
  • Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.
  • Cream the butter and sugar together.
  • Add eggs one at a time, beating well after each addition.
  • Mix the flour, baking soda and baking powder together.
  • With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract.
  • Spoon the mixture evenly between the muffin cases and place in the oven for 10-15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
  • Place them on a tray to cool completely.
  • Chocolate Frosting;
  • Beat the softened butter until creamy.
  • Add cocoa and two tablespoon of milk and beat.
  • Slowly add the icing sugar as the beaters are going. If the mixture is too stiff add a bit more milk until it is the right consistency.