INGREDIENTS
115g butter
115g sugar
2 eggs
100g self-raising flour
1 tbsp cocoa
30g dark chocolate, (5g grated and set aside)
150g icing sugar
Recipe continues
METHOD
Cream together butter and sugar until light and fluffy.
Beat in one egg at a time with a tablespoon of flour to prevent egg from curdling.
Sieve in remaining flour with cocoa powder. Mix until combines and spoon into cupcake cases.
Bake in fan assisted oven at 160˚C or 180˚C for conventional oven for 20 minutes. Remove and cool on wire rack.
For the icing, melt the chocolate in a bowl over a pan of hot water. Sieve icing sugar into large bowl add the butter (at room temperature). Beat together until pale and fluffy then beat in the melted chocolate.
Put icing into a piping bag, allow to cool then pipe on top of the cooled cupcakes. Sprinkle grated chocolate on top.