Ingredients:
For the batter:
- 140 g plain flour
- 185 g caster sugar
- ½ tsp baking soda
- ¼ tsp salt
- 30 g cocoa powder
- 35 g chopped chocolate chips
- 2 eggs
- 125ml cold coffee/cold water
- 125ml milk
- ½ tbsp lemon juice
- 105ml vegetable oil/sunflower oil
For the butter cream:
- 200 g soft unsalted butter
- 320 g sifted icing sugar
- 3tbsp whole milk
- 95 g melted chocolate
For the decoration:
- Sprinkles/smarties
Method:
For the batter:
- In a bowl, add mix in the milk and lemon juice. This will make the butter milk. Leave it for 15 -20 minutes to set.
- In another large bowl, add the coffee, buttermilk, 2 eggs, oil and mix well.
- Into the bowl, sieve the plain flour, caster sugar, baking soda, salt, and cocoa powder.
- Add the chocolate chips and mix.
- Pour the batter into a jug and pour into cupcake cases.
- Bake at 160’c for 18-20 minutes.
For the icing:
- Beat the butter for 5 minutes until pale and fluffy
- Add the icing sugar in 2 parts, mixing well in between each one.
- Add the milk and mix well.
- Add the chocolate and mix well until fully combined. Don’t over mix it or else it will loosen up too much.
For the decoration:
- Pipe the butter cream onto the cupcakes once cooled down.
- Add sprinkles/ smarties.