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| Recipe serves about 16 |
♥85g of butter or margarine
♥100g of caster sugar
♥2 lightly beaten eggs
♥2 tbsp of milk
♥55g of plain chocolate chips
♥225g of self-raising flour
♥25g of cocoa powder
♥Cake decorations of your choice (eg: hundred and thousands, chocolate curls etc)
Before you begin, make sure that you pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put 16 paper baking cases in 2 x 12-hole bun tins.
♥Step 1: Place the butter and sugar into a large bowl and beat them together until the mixture is light and fluffy. Then you can gradually beat in the eggs.
♥Step 2: Next, add the milk and then fold in the chocolate chips.
♥Step 3: Sift in the flour and cocoa powder. Then, fold into the mixture.
♥Step 4: Spoon the mixture equally into the 16 baking cases you prepared earlier.
♥Step 5: Bake in the oven for 20 minutes. The cupcakes should then be well risen and springy to touch. Once cooked, you can transfer them onto a wire cooling rack for them to cool completely.
To make the cream cheese frosting you will need:
♥225g of chocolate broken into squares (Can be white or milk chocolate)
♥150g of cream cheese (low-fat is recommended)
Remember that you should add the frosting to the cupcakes once they have completely cooled. Making the frosting while they are cooling is a good idea.
♥Step 1: Place the chocolate into a small heatproof bowl.
♥Step 2: Set the bowl over a saucepan of gently simmering water. Then, heat the chocolate until it melts. (If you'd prefer you can microwave the chocolate until it melts. Remember to give it a stir)
♥Step 3: Leave the melted chocolate to cool slightly. Whilst you wait, place the cream cheese into a separate bowl and beat it until softened.
♥Step 4: Then you can beat in the slightly cooled chocolate.
♥Step 5: Once the cupcake are cooled, spread the frosting over the tops of each one. You can then decorate them :)
You should refrigerate the the cupcakes for at least 1 hour before serving.
Enjoy :)
Put 16 paper baking cases in 2 x 12-hole bun tins.
♥Step 1: Place the butter and sugar into a large bowl and beat them together until the mixture is light and fluffy. Then you can gradually beat in the eggs.
♥Step 2: Next, add the milk and then fold in the chocolate chips.
♥Step 3: Sift in the flour and cocoa powder. Then, fold into the mixture.
♥Step 4: Spoon the mixture equally into the 16 baking cases you prepared earlier.
♥Step 5: Bake in the oven for 20 minutes. The cupcakes should then be well risen and springy to touch. Once cooked, you can transfer them onto a wire cooling rack for them to cool completely.
To make the cream cheese frosting you will need:
♥225g of chocolate broken into squares (Can be white or milk chocolate)
♥150g of cream cheese (low-fat is recommended)
Remember that you should add the frosting to the cupcakes once they have completely cooled. Making the frosting while they are cooling is a good idea.
♥Step 1: Place the chocolate into a small heatproof bowl.
♥Step 2: Set the bowl over a saucepan of gently simmering water. Then, heat the chocolate until it melts. (If you'd prefer you can microwave the chocolate until it melts. Remember to give it a stir)
♥Step 3: Leave the melted chocolate to cool slightly. Whilst you wait, place the cream cheese into a separate bowl and beat it until softened.
♥Step 4: Then you can beat in the slightly cooled chocolate.
♥Step 5: Once the cupcake are cooled, spread the frosting over the tops of each one. You can then decorate them :)
You should refrigerate the the cupcakes for at least 1 hour before serving.
Enjoy :)
If you tried making these cupcake and enjoyed them, make sure you let me know in the comments
Lauren ♥
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