October 18: National Chocolate Cupcake Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matilda Daisy's Hot Chocolate Cupcakes
Categories: Cakes, Snacks, Chocolate
Yield: 12 servings

4 oz (110 g) self-raising flour
2 oz (60 g) cocoa powder
1 ts Baking powder
6 oz (170 g) caster sugar
6 oz (170 g) butter
3 lg Eggs
2 tb Milk

MMMMM---------------------BUTTERCREAM ICING--------------------------
9 oz (250 g) unsalted butter;
- softened
12 oz (350 g) icing sugar
1/2 ts Vanilla essence
Mini marshmallows; to
- decorate
Chocolate flake; to
- decorate

Set the oven @ 170°C/340°F, line a 12 hole muffin tin
with paper cases.

Sift the flour, cocoa powder, baking powder and sugar
into a large bowl and add the butter and eggs. Beat with
an electric hand whisk or freestanding mixer (if you are
a lucky bunny to own one) until well combined, light and
smooth. Stop the mixer periodically to scrap any mixture
off the side of the bowl, add the milk to loosen if the
mixture is too stiff.

Spoon the mixture into the cases and pop into the oven
for 20 - 22 minutes, until firm on top. Leave to cool
before icing.

To make the buttercream icing beat together the softened
butter and icing sugar until super light and fluffy,
adding the vanilla essence half way through. Use a large
star piping nozzle and bag to pipe buttercream mountains
on top of each cake. Decorate with mini marshmallows and
chocolate flakes.

RECIPE FROM: https://matildadaisycakes.wordpress.com

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