Chocolate Cupcakes

Ingredients for 1 servings:

• 100 g butter
• 250 g sugar
• 2 eggs
• 100 g flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 75 g cocoa powder
• 125 ml milk
• 1 tsp vanilla paste or vanilla extract
• 150 g dark chocolate
• 3 tbsp cocoa powder
• 3 tbsp water, boiling
• 115 g butter
• 100 g powdered sugar
• 18 paper cups

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chocolate cakes, makes 18 pieces

For the batter, first preheat the oven to 190°C. Line the muffin tins with paper baking cups. In a bowl, combine the flour, baking powder, baking soda, salt, and cocoa powder. In another bowl, combine the vanilla and milk thoroughly. In a mixing bowl, soften the butter, add the sugar, and mix until light and fluffy. Add the eggs one at a time and beat in. Stir about a third of the dry mix (flour, etc.) into the sugar and butter mixture. Stir in half of the vanilla milk. Alternately stir in the dry mix and the vanilla milk, adding the dry mix last. Fill the muffin tins 2/3 full with batter. Bake at 175°C for 22-25 minutes, until a toothpick comes out clean. For the frosting, chop the chocolate and melt it in a double boiler, then let it cool. Dissolve the cocoa powder in the hot water. Beat the butter until soft, then stir in the powdered sugar. Stir in the chocolate and then the cocoa powder. Let the cupcakes cool and then pipe with frosting. If you like, you can decorate the muffins.