It seems that once I get a theme going, I just don't know when to stop. Not so long ago, it was cupcakes and flowers and now it is cupcakes and chocolate.
Mr W and I went on a shopping spree for cake toppings and to make the cupcakes even more calorific, I have a box overflowing with wonderful chocolate cake toppings. The great thing about this theme is, I/we get to eat any decorations that are left over.
I made a vanilla cake base, piped with buttercream and simply topped them with these fabulous chocolate covered coffee beans from Waitrose.
You will need: A muffin tin lined with 12 cupcake cases
115g softened butter, 115g caster sugar, 115g self raising flour, 2 eggs, 1-2 tablespoons milk, 1 teaspoon vanilla extract.
1. Beat together the butter and caster sugar until soft and fluffy. Add the eggs slowly to the mixture, together with the vanilla extract and milk. Fold in the flour.
2. Divide the batter between 12 cupcake cases and cook in a preheated oven 180°C for 20-25 minutes until golden.
250g unsalted butter, 500g icing sugar, 1 teaspoon vanilla extract, 1 tablespoon hot water
Simply mix all the ingredients together until light and fluffy.