Valentines Chocolate Cupcakes

Ingredients:

100g butter, at room temperature

100g caster sugar

100g self raising flour, sieved

1 tsp baking powder

25g cocoa powder

1 tsp vanilla extract

1 tsp syrup

3 tsp hot water

2 eggs, medium free-range

100g butter, at room temperature

200g icing sugar

40g cocoa powder

1 tsp vanilla extract

3-4 tbsp hot milk

Mini chocolate hearts & sprinkles to finish

Method:

Cream the butter, caster sugar, cocoa powder, syrup and vanilla extract until light and fluffy. Beat in the eggs one at a time, and fold in the sifted flour and baking powder. Lastly add the hot water and mix well. Spoon the mixture into cup cake cases – half fill only to allow room to rise. Bake the cakes at 190 deg. C for about 15 minutes, or until the cakes are well risen and spring back when pressed gently in the centre. Remove from the oven and allow to cool completely on a wire rack.

To prepare other elements: Beat the butter, cocoa powder, vanilla extract and hot milk together. Add the icing sugar a little at a time until smooth & evenly blended. Spoon the icing into an icing bag fitted with a small star nozzle. Decorate each cake with a swirl of icing then finish with mini chocolate hearts or sprinkles.

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