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Preshana Chocolate Cupcakes

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250g self-raising flour
25g cocoa
2 tsp baking powder
125 g castor sugar
175ml milk
2 large eggs
100 ml oil
75g chocolate chunks
1 tsp vanilla essence
Preheat oven to 170’C. Line muffin tin
Sift together dry ingredient. Beat wet ingredients in a jug
Add sugar and chocolate chunks to dry ingredient, lightly mix in wet ingredients
Place headed tablespoonful mixture into cupcakes.
Bake for about 20 minutes or until cupcakes feel springy to the touch.
Cool and decorate.
Chocolate Buttercream
50g good-quality dark chocolate
100g unsalted butter, softened
200g icing sugar
1 tsp vanilla extract
milk, to loosen
Melt the chocolate in a bowl set over a pan of simmering water.
(Do not allow the base of the bowl to touch the surface of the water.)
Allow to cool until the chocolate no longer feels hot to the touch.
Beat the butter in a bowl until soft, then gradually beat in the icing sugar.
Add the vanilla extract and beat again.
Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
This icing can be kept in the fridge for a few days.
Bring to room temperature and beat again until smooth before icing your cake.
Recipe credit: GoodtoKnow
Prepared, tried and tested by:  Preshana Singh‎

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