Dark chocolate cupcakes with rose butter cream frosting


Preparation time: 20 minutes

Cooking time:20 minutes

Total time:1 hour

• 100g butter

• 100g brown sugar

• 100 self raiising flour

• 1/2 tsp baking powder

• 2 eggs

• 1 tbsp good quality cocoa powder

• 50g 70% dark chocolate

• 2 tbsps coffee or milk or 1 tbsp vanilla


1. Preheat oven to 180°C/350°F or Gas Mark 4.

2. Beat sugar and butter together until light and fluffy.

3. Add eggs, one at a time, beating well after each addition.

4. In a separate bowl,sift dry ingredients together (flour, bakingand cocoapowders) and gently fold into the batter.

5. Break the chocolate into pieces and place in a bowl over gentlysimmering water. When melted, fold into the batter and thin the mixturewith the coffee, milk or vanilla.

6. Fill cases two thirds full and bake for 12 – 18 mins or until skewer comesout clean.

7. Remove from oven and put on wire rack to cool.

For the butter cream:

Mix 125g softened butter and 250g icing sugar with a tablespoon or two of rosewater, to taste. Add a tooth pick of pink concentrated gel food colouring and pipea rose swirl onto the cake, then spray with lustre spray to give a nice, glittery sheen.

by Dee Darko fromCoco cakes and bakes.