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- 40g cocoa powder
- 1/2 tsp bicarbonate of soda
- 100ml boiling water
- 2 medium eggs
- 125g light brown muscovado sugar
- 50g demerara sugar
- 90ml sunflower oil
- 100g self raising flour
- Pinch of salt
- 350g softened unsalted butter
- 250g full fat cream cheese
- 350g sieved sugar
- 2 tsp of lemon juice
- 2 tbsp cocoa powder
How to make Chocolate Cupcakes with Two-tone Chocolate Frosting
Preheat the oven to 180°C. Mix the cocoa and bicarbonate of soda with the boiling water and leave to cool.
In a large bowl,the eggs and sugar together. Add the oil and again.
Then add the flour and cocoa, mixing thoroughly after each addition. Pour into cupcake cases and cook for 20-25 minutes, until the cakes are firm to the touch and a skewer or sharp knife comes out clean.
To make the:
Cream the butter in an upright mixer or hand mixer and beat until soft.
Add the cream cheese in 2 or three stages followed by thesugar again in 2 or 3 stages.
Add the lemon juice and beat for a few minutes.
Leave to stand in a cool place for at least an hour.
Take 500g of theand add 2 tbsp of cocoa powder.
In abag fitted with a star tube place the chocolate down one side of the bag and half the remaining down the other half of the bag. swirls onto each cupcake.
Note: It is very important that the butter is very soft before you add the cream cheese or it will split and make for an unpleasant consistency. With these quantities there will be a about 200g ofleft over.