Double Chocolate Cupcakes

INGREDIENTS:

 1½     cups self-raising flour, sifted
 ¾       cup caster sugar
 ¾       cup milk
 1        tsp. vanilla essence
 ½       cup cocoa powder, sifted
 ¾       cup dark choc bits or milk choc bits
 1        Tbsp. cocoa powder, extra, to serve
 125 g  butter, melted, cooled
 2 (x 59 g) eggs, beaten

Chocolate icing

 ½ cup cream
 200 g dark chocolate, roughly chopped

DIRECTIONS:

1. Preheat oven to 200°C. Grease a 12 x ⅓-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 center.

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

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

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 or any of your favorite toppings.

Source: Taste.com.au 

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