CHOCOLATE CUP CAKES
Makes about twelve cupcakes
Preparing time 25 minutes
Time in oven 15 min
150 g butter
300 g sugar
3 eggs whisked
2 1/2 dl milk
225 g flour
1/2 teaspoon salt
1 teaspoon bicarbonate
50 g cocoapowder
For the chocolate frosting
100 g dark chocolate (60 % cocoa)
150 g butter
150 g icing sugar (florsocker)
1 teaspoon vanilla sugar
Heat the oven to 175 Celsius degrees.
Put 12 cupcake paperforms in the holes of a cupcake baking tray.
Mix butter and sugar in a bowl until smooth and creamy.
Whisk in the eggs gently and the milk.
Sift the flour, salt, cocoa and bicarbonate and mix all gently.
Spoon the mix into the paperforms.
Bake for about 15 minutes.
Try with a toothpick to see if the cupcakes are done.
They are done when nothing sticks to the toothpick.Take the cup cakes out of the oven and cool on a grid.
Melt the chocolate in a heatproof bowl in a pan with boiling water. Remove from oven when melted and cool down to roomtemperature.
Whisk the butter soft and creamy with an electrical mixer. Add icing sugar and vanilla sugar and whisk until a fluffy cream. Whisk gently in the melted chocolate on low speed until all is blended. Mix on a higher speed until the frosting is soft and shiny.
Decorate the cupcakes with the frosting.