I made them for the RSPCA cupcake day earlier this year and they went down a treat with my work colleagues. I used the recipe posted here by Kel at Sweet Treats and added chocolate chunks for a little bit of decadence!
Double Chocolate Cupcakes
90g butter, melted
1 cup SR flour, sifted
1 cup sugar
3 tablespoons cocoa
100g chopped dark chocolate (I used Lindt 70%)
1/2 cup milk
1 tsp vanilla extract
Preheat oven to 180C (160 fan forced).
Sift the flour and cocoa together. Add all other ingredients and mix until just combined (don't overmix or they will be tough). Spoon into cupcake papers and bake for approximately 15 mins
Chocolate Buttercream Icing
55g softened butter
240g sifted icing sugar
2 tbs cocoa
1 ½ tbs milk
Beat butter until light and creamy. Gradually beat in half the icing sugar and cocoa, then add the milk. Beat in the remaining icing sugar and cocoa. (Add extra milk if necessary to make a smoother consistency). This icing is good for piping, but I simply smeared it on!
I simply rolled the edges in 100s &1000s or carefully dipped the top to decorate them.
My bike obsessed husband has signed up for the Sydney to the Gong bike ride this weekend so I again have a day to myself - hopefully this time I will get my Leanne's house quilt basted together. Fingers crossed! And then there is Christmas pressies to start thinking about too...maybe next week!