Dark Chocolate Cupcakes

Makes 12 cupcakes

Ingredients

1 1/2 cups self-raising flour

1/4 cup cocoa powder

2/3 cup caster sugar

1/4 teaspoon salt

125g unsalted butter

100g dark chocolate, coarsely chopped

2 eggs, room temperature

1/2 cup milk, room temperature

1 teaspoon pure vanilla extract

100g dark chocolate, chopped

Method

Preheat oven to 200C (400F) .  Line a 12-cup muffin tin with cupcake liners.

Melt butter and 100g coarsely chopped dark chocolate in a heatproof bowl over a pan of simmering water.  Stir until melted and smooth.  Cool.

Sift flour, cocoa powder, sugar and salt into a large bowl.

In a small bowl, whisk together melted butter and chocolate mixture, eggs, milk and vanilla extract until thoroughly combined.  Pour into flour mixture along with 100g chopped dark chocolate.  Stir gently, just until combined.

Divide batter evenly into cupcake liners and bake 15-20 minutes or until the tops spring back when touched.

Vanilla Buttercream

Ingredients

170g unsalted butter, room temperature

225g confectioners’ sugar

1/2 teaspoon vanilla extract

Method

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/4 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days (bring to room temperature, and beat on low speed until smooth before using).