Chocolate & Vanilla Cupcakes
With a moist and rich chocolate cupcake base topped with a luxurious swirl of white and dark chocolate buttercream, these decadent cupcakes are a true delight for any chocolate lover. The soft and fluffy texture of the cupcakes pairs perfectly with the creamy buttercream, creating a heavenly treat that is sure to impress. Finish them off with a sprinkle of silver balls for a touch of elegance and these cupcakes are ready to steal the show at any celebration.
— Constant Cookbook
Ingredients
- 100g butter , at room temperature
- 100g caster sugar
- 2 eggs
- 100g self-raising flour
- 2 tbsp cocoa powder
- a few drops vanilla essence
- 200g white chocolate , melted
- 200g dark chocolate , melted
- silver balls , to decorate
Instructions
- Preheat the oven to 180 degrees and arrange 10-12 cupcake cases in a cupcake tin.
- Cream the butter and sugar until light and fluffy. And gradually add the eggs making sure you don't curdle the mixture.
- Sift in the flour and cocoa powder, and gentle stir it into the mixture, being careful not to knock any air out.
- Evenly distribute the mixture between the cupcakes cases.
- Bake for 15-17 minutes or until a skewer comes out clean.
- Leave to cool over night.
- For the buttercream, slightly melt the butter in the microwave and then add the icing sugar and vanilla essence to the bowl. Using an electric whisk, mix the ingredients together and add milk if the mixtures too thick.
Yield
Makes 24
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