Mary Berry Chocolate Cupcake

Ingredients

For Cake

• Water (boiling): 4 tbsp

• Cocoa powder: 4 tbs

• Large free egg (s): 3

• Non-salted butter (soft): 175g

• Billington's Golden Caster Sugar Crude: 165g

• Self-propelled white flour: 115g

• Baking powder: 1 tsp

Buttercream

• Salt (lubricated butter): 60g

• Cocoa powder - 30 g

• Milk (whole): 3 tbsp

• Silver Spoon Icing Sugar: 250g

Decorations

• A handful

Step 1:

Put a can of muffin in paper bags. Pour the cocoa powder into a bowl, pour boiling water over it and mix with the weight paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).

Step 2:

Divide the mixture evenly between 12 paper bags. Bake in a preheated oven at 200 ° C (400 ° F, Gas mark 6) for about 12-15 minutes until well-stirred and tender when touched. Cool in boxes on the wire rack.

Step 3:

To make the chocolate crust melt the butter and pour it into a bowl. Sift the cocoa powder and add a little sugar at a time to make it shiny and spread. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Place the pipe over the cakes, sprinkle with chocolate ornaments and leave to set before serving.