Choc. Cupcake with Choc. Buttercream

Name: How to cook Choc. Cupcake with Choc. Buttercream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 Cupcakes
Cuisine: Us

Introduce

Chef :

Gary Waite

Choc. Cupcake with Choc. Buttercream

I used a Pipeing bag for the very first time,I managed too decorate 3 at the start and then it went terribly wrong - seemed like a hour,that I was attempting too get it going again - the chocolate buttercream got very soft inside due too all the friction - definitely think I over filled the Pipeing Bag,the Pipeing Bag got messy on the outside of the Pipeing Bag as well.For the sake of presentation I used a Pipeing Bag,I usually just dollop it on - have never made a advanced Buttercream before - it's usually just butter mixed with Icing Sugar,I might have added a little milk too loosen and then I spread it out between 2 round,or square cake sponges.For the Chocolate Buttercream Recipe I found it on the Internet.

Ingredient

Food ration :

30 Cupcakes

Cooking time :

20 minutes

400 g

Self-raising Flour

40 g

Cocoa Powder

8 tsp.

Baking Powder

4 tsp.

Bicarbonate of Soda

250 g

Unsalted Butter

200 g

Caster Sugar

hen eggs

250 g

Icing Sugar

1/4 tsp.

Vanilla Extract

150 g

or 180g of Milk Chocolate

Cooking instructions

* Step 1

Preheat the oven to Gas Mark 6.Will need a very large Cake Mixing Bowl if mixing by hand with a Wooden Spoon.For the Kenwood Electric Food Mixer,add 200g of Unsalted Butter,200g of Caster Sugar,mix together on high.Add 8 beaten hen eggs - blend in with the sugary butter.Maybe add 4 teaspoon of Vanilla Extract.

* Step 2

Sieve 400g of Self-raising Flour,100g Cocoa Powder,8 tsp. Baking Powder and 4 tsp. Bicarbonate Soda into the wet mix - blend - then blend again with 12 tablespoons of Pasteurized Cow Milk.Place 12 heaped Dessert Spoons into 12 Silicon Cupcake holders and bake on a Baking Tray for 20 minutes,allow too rest in cake holders for 10 minutes before taking out.

* Step 3

For the Chocolate Buttercream,allow the 250g of Unsalted Butter too defrost a bit at room temperature.Melt the 180g of Milk Chocolate in a big glass bowl etc. over boiling hot water within a saucepan - no need to keep the heat of the hob on - allow the melted Chocolate too cool,without setting into a solid - and then add all the ingredients too your Kenwood Food Mixing Bowl - blend with the Cake Mixer Attachment - and add gradually some splashes of milk to loosen.

* Step 4

Put the perfect nozzle into your Pipeing Bag,put some of your Chocolate Buttercream into your Pipeing Bag and then squeeze the Chocolate Buttercream out of the Pipeing Bag over the top of your Chocolate Cupcakes (may need too cut with a sharp knife,too flatten tops of Cupcakes).Done.