Chocolate cupcake - recipe

Ingredients

Recipe , Chocolate , Cupcake

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1

Set the oven to 170°C (150°C fan, gas mark 5). Line a muffin tin with large paper cupcake cases.
2
Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs a little at a time until smooth.

For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined light muscovado sugar
- 3 Egg(s) (free range) beaten
3
Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder and chocolate chips.

For this step you'll need:
- 115g Self-raising white flour
- 35g Cocoa powder
- ½tsp Vanilla extract
- ½tsp Baking powder
- 100g Milk chocolate chips
4

Divide the mixture between the cupcake cases. Bake for 20 -25 minutes until risen and just firm to the touch. Allow to cool.
5
To make the icing, beat the cream cheese, vanilla bean paste, icing sugar and cocoa together until smooth then swirl or pipe onto the cupcakes

For this step you'll need:
- 300g Cream cheese
- 1tsp Vanilla bean paste
- 300g Unrefined golden icing sugar
- 25g Cocoa powder

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