Ingredients
Cupcake
- 150 g unsalted butter (room temperature)
- 150 g light brown soft sugar
- 3 medium eggs
- 125 g self raising flour
- 25 g cocoa powder
- 150 g milk chocolate (melted)
- 100 g milk chocolate chips
Buttercream
- 125 g unsalted butter (room temperature)
- 250 g icing sugar
- 75 g white chocolate
- 75 g dark chocolate
- triple chocolate sprinkles
Direction
Cupcake
- Heat your oven to 180ºC/160ºC Fan and line a cupcake/muffin tin with 12 large cupcakes cases/muffin cases.
- Beat the unsalted butter with the light brown soft sugar until light and fluffy.
- Mix the eggs, self raising flour, cocoa powder and melted milk chocolate with the butter/sugar mix until well combined. It won’t take too long to mix!
- If the mixture is too stiff you can add a little bit of whole milk 1tbsp at a time to get a smooth light consistency (Full-fat will prevent the mix splitting).
- Add in the milk chocolate chips, and fold them though evenly.
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-22 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch, then leave them to cool fully on a wire rack.
Buttercream
- Melt the white chocolate and dark chocolate in separate bowls over a pan of simmering water, or in the microwave in short bursts and leave to cool on the side for 10 minutes.
- Beat the unsalted butter with an electric mixer for a couple of minutes to loosen it, then beat in the icing sugar until well combined (this can take up to 5 minutes).
- Split the mixture into two bowls, and add a melted chocolate to each bowl and mix to combine.
Decoration
- Add the two buttercream to a large piping bag with your favourite piping tip – I get a large piece of clingfilm, add each flavour of buttercream in a line, roll the clingfilm up tightly to a sausage, snip off the end, then add this to the piping bag.
- Pipe the buttercream on to the cupcakes and decorate with some sprinkles.
