New Chocolate Cupcakes inspired by Mary Berry
40g (1 1/2 oz)cocoa powder
about 4 tbsp boiling water
175g (6oz) butter, softened
165g (6oz) caster sugar
115g (4 1/2 oz) self raising flour
1 rounded tsp baking powder
2 Tbsp neilsen massey vanilla bean paste
60g (2oz) butter
90g (3oz) Brute cocoa powder
about 9 tbsp milk
400g icing sugar
1. Line two 24 hole muffin tins with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water, and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon) Quite a bit until very smooth.
2. Divide the mixture equally between the 24 paper cases. Using a disher. Bake in a preheated oven at 200°C(400°F, Gas mark 6)for about 10 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.
3. Make the icing. melt the butter, then pour it into a bowl. sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy, spreadable icing. Spread the icing over the cakes and leave to set before serving.
4. Garnish with a dollop of whipped cream or custard or caramel and your favorite topper!