Chocolate cupcakes

Recipe by Smeg’s Imelda Murphy

Cupcakes                                                      Icing

125g butter                                                     125g of icing sugar

125g of caster sugar                                       80g of soft butter

2 large eggs                                                    20g cocoa

125g of self-raising flour                                 1 tsp of boiling water

20g cocoa powder 1 bag of small speckled Easter Eggs, to decoate

40g choc chips (optional)

60 ml of milk

Method

Preheat oven on fan forced at 170°.  Place 12 paper patty cases in a muffin tray.

Using your Smeg mixer, cream together the butter and sugar until pale and fluffy. Add the eggs in (one at a time – beating well after each addition).  Fold in the sifted flour and cocoa. and quickly beat in the milk and choc chips. Using a ice-cream scoop, divide the mixture evenly between 12 patty tins.

Place in the oven on shelf 2 and allow to bake for 15-18 minutes or until the cakes spring back when lightly touched.  Remove from oven and place onto a cake rack to become completely cold.

Icing - Using Smeg stand mixer, combine the icing sugar, butter and cocoa, add boiling water. Mix for at least 3-4 minutes to ensure a light and fluffy texture.   Pipe the butter cream icing and add lightly crushed easter eggs to decorate.