I omitted the lemon rind and juice for the cream and it turned out to be too sweet. I love the texture of the chocolate cupcakes. Next time I'm gonna reduce the amount of sugar for the buttercream.
Ingredients :
- 125g margarine or butter, softened
- 125g caster sugar
- 150g self raising flour
- 2 large eggs
- 2 tbsp cocoa powder
- 25g plain chocolate, melted
Cream:
- 100g unsalted butter, softened
- 225g icing sugar
- grated rind of 1/2 lemon (omitted)
- 1 tbsp lemon juice (omitted)
Directions:
1. Preheat oven to 180C. Line paper muffin trays with muffin papers.
2. Place margarine, caster sugar, flour, eggs and cocoa powder in a large bowl and beat until the mixture is smooth.
3. Beat in melted chocolate.
4. Spoon the mixture into the paper cases, filling them 3/4 full.
5. Bake for 15 minutes (mine took 20 mins) or until well risen.
Buttercream:
- place the butter in a bowl and beat until fluffy. Gradually add the icing sugar, lemon rind and lemon juice.
6. Cut the top off each cake. Cut each cake top in half, spread the buttercream over the cut surface and push the two pieces of cake top into the icing to form wings.
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