Today I completely failed with my self-assigned task to only publish my next recipes at random recipe if it wasn’t brown or beige but these cupcakes were so nice that it seemed silly not to get this recipe for chocolate cupcakes with white chocolate buttercream frosting on my blog as soon as possible. I made these today so that I could take some round to my friend Lisa and her daughters when I went to visit. The white chocolate buttercream frosting is slightly adapted from this chef in training recipe – his blog looks pretty good, I intend to have a good nosey around it!

Ingredients

Chocolate cupcakes

2 eggs, large

200g caster sugar

130g plain flour

50g cocoa powder

2 tsp baking powder

a pinch of salt

160ml of milk

1/4 tsp vanilla essence

160g butter, melted

White chocolate frosting

125g butter, room temperature

2 1/2 cups icing sugar

1 tsp pure vanilla extract

100g good-quality white chocolate, melted

1–2 tbsp milk

Method

Whisk eggs with caster sugar until light and fluffy Sift remaining dry ingredients (for cupcakes) together Add vanilla to milk Add dry ingredients and milk to eggs and beat until well combined Stir in the melted butter Divide mixture between 12 prepared cupcake cases (not the small ones, the ones the correct size are usually called muffin cases) Bake for 30 minutes at 170 degrees celsius, fan oven, until a wooden toothpick comes out clean Allow to cool Beat all the frosting ingredients together until well combined (starting with 1 tbsp of milk), beat well. Add more milk if needed to get the correct consistency Top cooled cupcakes with frosting and any desired decorations

N.B. This makes more icing than you really need for 12 cupcakes!