These cup cakes are light and fluffy, just beautiful to have as a morning treat
Preheat oven to 180ºC conventional or 160ºC fan forced.
Cream butter, sugar and vanilla until light and creamy. Gradually add eggs and mix until just combined.
Sift flour, cocoa and bicarbonate of soda. Add to creamed mixture with milk. Stir until just combined.
Spoon into greased 1/3 cup muffin pans and bake for 15-20 minutes. Spread tops of cakes with chocolate butter cream.
To make the chocolate butter cream, combine all ingredients in a food processor and process until smooth.
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