"Other" Kels Chocolate Cupcakes and Icing

Chocolate Cupcakes

90g butter, melted

1 cup SR flour, sifted

1 cup sugar

3 tablespoons good cocoa (I use Dutch process)

2 eggs

1/2 cup milk

1 tsp vanilla extract

Preheat oven to 180 celsius (160 fan forced). Sift the flour and cocoa together. Add all other ingredients and mix until just combined (don't overmix as your cupcakes will be tough and won't rise well). Spoon mixture into cupcake papers and lightly tap to remove air bubbles. Bake for 14-18 minutes or until the cakes spring back when lightly touched.

Chocolate Buttercream

I don't actually measure so I guess posting a recipe is sort of pointless. Oh well, here's the basics!

160g butter, cubed & at room temperature

1 tsp vanilla extract

3-4 tablespoons good cocoa (I use Dutch process)

approximately 600g icing sugar

warm water

Beat the butter and vanilla until smooth. Slowly add the cocoa and icing sugar, pausing to add a little warm water as required. Adjust the icing sugar/water according to your desired consistency.