Double chocolate cupcakes

Double chocolate cupcakes

Ingredients
 1 1/2 cups self-raising flour, sifted
 3/4 cup caster sugar
 3/4 cup milk
 125g butter, melted, cooled
 2 (x 59g) eggs, beaten
 1 teaspoon vanilla essence
 1/2 cup cocoa powder, sifted
 3/4 cup dark choc bits or milk choc bits
 1 tablespoon cocoa powder, extra, to serve

Chocolate icing
 1/2 cup cream

 200g dark chocolate, roughly chopped



Method 

Step 1
Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Stir in cocoa powder and choc bits. Make a well in the centre.

Step 2
Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

Step 3
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Step 4
Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.