Cadbury Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 220 g Butter/margarine

• Baking & Spices

  • 180 g Cadbury chocolate
  • 180 g Caster sugar
  • 45 g Cocoa powder
  • 350 g Icing sugar
  • 170 g Self raising flour
  • 1 tsp Vanilla extract

• Dairy

  • 220 g Butter, unsalted

Found on maverickbaking.com

Description

Directions

• Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and line a 12-hole cupcake or muffin tin with some paper or foil cases.
• Sift your flour into a large bowl and add in all the other ingredients.
• Beat well until smooth and combined.
• Spoon the mixture evenly between the 12 cases and bake in the preheated oven for 25-30 minutes until risen and springy to touch.
• Allow the cakes to cool in their tins for about 5 minutes before removing them and allowing them to cool completely on a wire rack.
• Break your chocolate into small pieces and melt it in the microwave or in a heatproof bowl over simmering water on the hob. Allow it to cool slightly while you prepare the icing.
• Place your butter and half the icing sugar into a large bowl and beat together until combined.
• Sift in the remaining icing sugar and cocoa powder into the bowl and beat again until incorporated.
• Pour in the cooled melted chocolate and mix.
• Beat the icing vigorously until fluffy and noticeably lighter in colour.
• Once nicely whipped, either spread or pipe your icing onto your cooled cupcakes.
• Top and decorate the cupcakes with extra chocolate or whatever you like.
• Enjoy!