A deliciously dark chocolate treat.
Preheat oven to 145ºC/275ºF/Gas mark 1–2.
Cream butter and sugar on high speed in mixer for between 5 and 20 minutes, depending on softness of butter.
Mixture should turn from yellow to off-white.
Add eggs, one at a time, beating between additions. Do not allow mixture to split.
In a medium bowl, sift flour and baking powder together.
In a separate bowl, combine milk and vanilla bean paste.
Add half the flour mixture and half the milk mixture to the butter mixture. Mix well.
Add remaining flour mixture and remaining milk mixture to butter mixture. Mix well. Fold in combined chocolate buds.
Using an ice-cream scoop, spoon mixture into cupcake foils. Bake for 30 minutes, turning tray around once at 15 minutes.
Milk Chocolate Frosting:
Using electric beaters, cream butter and icing sugar on high
Speed for 5 to 10 minutes, depending on softness of butter.
Add egg whites, lemon juice, vanilla bean extract and melted chocolate. Cream an additional 3 minutes.
Spread over cooked cupcakes
Cover cupcakes with chocolate butter cream frosting. Roll in chocolate shavings. Decorate with yellow chick sugar shape.
For three different frostings, use the same recipe and replace milk chocolate buds with white and dark chocolate.
Recipe taken from the book "Sparkle Cupcakes: The Little Black Book" by Kathryn Sutton, 2011
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