John Myers
Ingredients for 1 servings:
- 350 g flour
- 180 g sugar
- 50 g baking cocoa
- 20 ml buttermilk
- 150 ml sunflower oil
- 150 ml carbonated mineral water
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 5 eggs
- some salt
- 100 g chocolate drops, dark
- 250 g butter, spreadable
- 150 g powdered sugar
- 50 g baking cocoa, or a little more if desired
- 1 pinch of salt
- 1 tsp vanilla extract
- possibly milk
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
First, preheat the oven to 180 degrees top/bottom heat. Then mix all the batter ingredients, except the chocolate chips, until no lumps are visible and bubbles are rising. Then simply fold in the chocolate chips. Line a muffin tray with muffin cups and fill with the batter. This amount of batter is enough for 20 muffins. Bake for approx. 25 minutes and then let cool completely. For the frosting, beat the butter on high for 5 minutes until white and fluffy. Then sift in the powdered sugar and cocoa, add the salt and vanilla extract and beat until smooth. Pipe the frosting into a piping bag and decorate the cupcakes. If you want a darker topping, you can use more cocoa powder; you may also need a little more milk to make the mixture easier to pipe.
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