Michelle Morfett's Chocolate Cupcakes

Mint Cakery's Michelle Morfett has shared these decadent Chocolate Cupcakes, ice with chocolate buttercream, drizzle and add squares of your favourite bar for the answer to maximum chocolate indulgence in a sweet little cupcake treat.

INGREDIENTS

125g unsalted butter, softened
240g icing sugar
2 eggs
1 tsp vanilla essence
160g plain flour
65g Dutch cocoa powder
14g baking powder
200ml milk, warmed

METHOD

Preheat your oven to 140℃ on fan bake. Line your cupcake tins with paper cases.
Cream the butter, icing sugar and vanilla in a stand mixer or with an electric beater. Beat for 2 minutes and scrape down the bowl halfway through.

Once the mixture is light and fluffy, add all of the eggs and beat until they are mixed in. Scrape down the sides of the bowl and give it another mix. Sift the flour, cocoa and baking powder together. Pour in the milk and then add dries, beat. Scrape the sides of the bowl again and continue mixing until the cake batter has just come together.

Scoop into cupcake tins and bake for 20-21mins. Leave to cool in tins for 10mins then flip out to cool the rest of the way on a cooling rack.

Looking for an icing option? Michelle's buttercream could be the answer you're after ...