Ingredients

The following ingredients have 18 Servings
  • 100 g butter
  • 2/3 cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs (lightly beaten)
  • 1 cup self-raising flour (sifted)
  • 1/3 cup cocoa (sifted)
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup milk
  • 1/4 cup unsalted butter (softened)
  • 1 1/4 cup icing sugar (sifted)
  • 1 tbs cocoa (sifted)
  • 1 tbs milk

Instruction

  • Preheat oven to 180°C (160°C fan-forced). Line cupcake tins with cases.
  • Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.
  • Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.
  • Spoon mixture into liners until each case is one-third full. Bake for 15-20 minutes.
  • To make the chocolate butter cream icing, beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.
  • Once the cupcakes have cooled, cover them with icing and enjoy.