CHOCOLATE CUPCAKES (FOR 12 CUPCAKES)

PREP AND COOK TIME: 55 MIN
DIFFICULTY : EASY
CANNOT BE FROZEN
Ingredients
125 g / 4 0.5 oz plain chocolate.
70% cocoa solids
55 g / 2 oz cocoa powder
225 g / 8 oz 8 oz self raising flour
1 tsp baking powder
55 g / 2 oz dark brown sugar
i 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 200 (200 fan)place paper cases in a muffin tin.
2 Melt the chocolate  in a heatproof bowl over a pan of simmering (not boiling) water . Remove from the heat and beat in the remaining ingredients. Beat well.
3 Spoon into the paper cases and bake for about 15 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.