Triple Chocolate Cupcakes

These cupcakes are deliciously moist and chocolatey! The topping is made with soft cheese and chocolate which gives a lightness and ensures that the whole thing isn’t too rich. They are perfect for an Easter treat and could, of course, have added decorations for extra scrumptiousness :)

SAM_3847

Triple Chocolate Cupcakes

Ingredients

90g Butter, softened

150g Caster Sugar

1 Teaspoon Vanilla Extract

2 Eggs, beaten

150g Self Raising Flour

1/2 Teaspoon Baking Powder

45g Cocoa Powder

140 ml Whole Milk

12 Squares Milk Chocolate

Method

Preheat the oven to 160c

Beat the butter, sugar and vanilla together. Fold the flour, cocoa powder and baking powder together. Slowly add the eggs to the butter, sugar and vanilla, and then fold in the dry ingredients. Carefully mix in the milk.

Pour into cupcake cases in a 12 whole tin. Place one piece of chocolate carefully just into the top of each cupcake and then bake for about twenty minutes.

Topping

200g Soft Cheese

50g Butter, softened

1 Teaspoon Vanilla Extract

400g Icing Sugar

50g Dark Chocolate

Beat the soft cheese and butter together well with the vanilla. Carefully fold in the icing sugar and then beat well for a few minutes until completely combined. Melt the chocolate and then cool a little. Fold in the chocolate. It can be mixed in completely or just swirled in. Make sure the topping is completely cool and then pipe onto the top of the cooked and cooled cupcakes.

Decorate as you wish or just devour as they are!

BS Edge

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