Warning: Chocolate Overload.

So, tomorrow evening I am going to our Church women's meeting and since I haven't been in a while I decided it was the perfect opportunity to bake. Again. One of my all time, never lets me down, amazing cupcakes guaranteed cookbooks is from this bakery. In London, I love visiting here - it's worth the train fair just for their vanilla frosting. I whipped the book back out and went straight for the Chocolate Cupcake recipe. I've used it and tweaked it once before and the women loved them, (and so did their husbands) I am responsible for causing everyone else's diets to stumble but if my hips are growing then it's only fair that theirs should too. So here it is:


The Hummingbird Bakery's Chocolate Cupcakes


Equipment:


- 2 X Mixing Bowls
- Measuring Jug
- Wooden Spoon
- Electric Mixer
- 12 Hole Muffin Tin
- Cupcake Cases
- Weighing Scales


Ingredients:


For the Sponge
- 80g of Unsalted Butter
- 280g of Caster Sugar
- 200g of Plain Flour
- 40g of Cocoa Powder
- 1 tbsp of Baking Powder
- 1/4 tsp of Salt
- 240ml of Whole Milk
- 2 Large Eggs


For the (very rich and very yummy) Frosting
- 400g of Icing Sugar
- 100g of Cocoa Powder
- 160g of Unsalted Butter
- 50ml of Whole Milk 
- Sprinkles to decorate


Method:


1) Preheat the oven to 190oC/Gas Mark 5 and line a muffin tin with cases.


2) Using an electric mixer/whisk, beat together the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until the ingredients are well mixed and resemble fine breadcrumbs.


3) Pour the milk into a jug and whisk in the eggs. Pour 3/4's into the dry mixture and beat on a low speed to combine. Raise the speed to medium and mix until the mixture is smooth and and thick. Then pour in the remaining milk mixture on a medium speed until the batter is once again smooth.


4) Spoon the batter into the cases until they are 2/3s full. Put into the oven and bake for 18-20 minutes until the sponge is light and springy to touch. I usually test the sponge with a bamboo skewer to see if it comes out clean. Wait until the cakes are completely cool before decorating.


5) To make the frosting: whisk the icing sugar, cocoa powder and butter on a low speed until the mixture is sandy in consistency. Pour in the milk and whisk on a high speed until the mixture is light and fluffy.


6) At this stage, a cut out a piece of the cupcake and filled it with raspberry jam, replacing the cake lid and then piled on the icing on top of that! Use a palette knife to apply the icing, and add sprinkles to the top.


7) Do not consume more than one of these in a day...I have absolutely no idea how many calories must be in one but ignorance is bliss, as are these cupcakes. 

The Chocolate Beauties