1- 8 ounces Butter
2- 8 ounces Sugar
3- 6 ounces Flour
4- 2 ounce of Cocoa powder
5- 4 Eggs
6- ¼ cup Milk
7- 1 tsp heaped Vanilla essence
8- 2 ½ tsp Baking powder
9- Ingredients for Butter Cream Icing
10- 4 ounces Butter.
11- 8 ounces of Icing sugar
12- 1 tsp Coffee
13- 1 tbsp Water
14- 3 tbsp Cocoa powder.
15- for decoration Chocolate grated
ounces butter and 8 ounces caster sugar till light and creamy, sieve together 6
ounces flour, 2 ounces coco powder and 2 1/2 tsp baking powder, keep aside. In
beaten butter and sugar mixture, start adding in eggs one at a time alternating
with sieved flour and cocoa powder mixture, lastly fold in left over flour
mixture. Fold in 1/4 cup milk and 1 tsp vanilla essence mix slightly, pour this mixture in to well greased jumbo muffin pan, bake in a pre
heated oven on 180 degrees for 25 minutes, remove cool and spread with butter
cream icing. Decorate with grated chocolate.
Method for Butter Cream Icing
Beat 4 ounces butter and 8 ounces sugar till light and
fluffy, add in 3 tbsp cocoa powder, 1 tsp coffee mixed with water, beat well,
and apply on cupcakes, topped with grated chocolate.