chocolate cupcakes (12 cupcakes)

PREP AND COOKING TIME 55 MIN
DIFFICULTY EASY
CANOT BE FROZEN
Ingredients
125 g / 4 0.5 oz plain chocolate , 70 % cocoa solids
55 g / 2 oz cocoa powder
225 g / 8 oz self raising flour
1 tsp baking powder
55 g / 2 oz dark brown sugar.
1 pinch salt
225 ml / 8 fl oz milk
4 tbsp sunflower
1 egg beaten
 1 tsp vanilla extract
TOPPING
150 g / 5 oz unsalted butter
250 g / 9 oz icing sugar
1 tsp vanilla extract
few drops blue food colouring
 TO DECORATE
sugar pearls
chocolate wafer curls


1 heat the oven to 220c (200 fan) place 12 paper cases in a muffin tin.

2 Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water remove from heat in the remaining ingredients beat well
3 Spoon into the paper cases and bake about 15 minutes until well  risen and firm. cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4 beat the butter until soft and creamy. sift in the icing sugar and beat well. stir in the vanilla and food coloring and beat until smooth.
5 spoon into a piping bag and pipe on top of the cakes. Sprinkle with sugar pearls and decorate with a chocolate curl