Last saturday I was invited to a party of my friend Nia. I knew she would cook plenty of food so I didn't plan to bring any food either. But I never feel good to come with empty hands, so I brought her chocolate cupcakes and garnish with light chocolate butter cream.
175 ml milk
60 gr pure chocolate, fine chopped
125 gr sugar
60 gr butter, at room temperature
1/2 teaspoon vanilla essence
1 big egg, whisked
150 gr selfraising flour
2 eatspoons chocolate chips or chopped pure chocolate
1. Heat the milk in a saucepan to boiling point. Put the chocolate and one third of the sugar in a bowl, pour out the milk and stir until smooth. Let it cool.
2. Put the butter in a bowl, add the remaining sugar and vanilla. Beat the mixture light and airy with a wooden spoon and scoop the egg slowly in. Stir the chocolate mixture and flour alternately through there. Stir through the chocolate chips. Fill the paper cups two-thirds of the mixture. Bake the cakes in a preheated oven about 15-18 minutes at 180°c. Let them cool before garnishing.
Light Chocolate Butter Cream
125 gr butter, at room temperature
400 gr sugar powder, sifted
3 eatspoons cocoa powder, sifted
3-4 eatspoon milk
Beat the butter in a bowl with wooden spoon or mixer until soft and creamy. Beat in the icing sugar, cocoa and milk slowly to get a thick and smooth glaze. Place the mixer when used on the lowest stand.
- Mocca butter cream: replace the milk with cold coffee.
- White vanilla icing: Replace the cocoa powder with 1 tsp vanilla essence.
(Source: Chocolate by Linda Collister)