Note to self: never bake when ill!
After getting a tad too annoyed, I frantically hopped on the computer and paid a visit to The Caked Crusader who, in true superhero style, saved me from a very sticky situation.
I chose this recipe for a few reasons; it used all of the ingredients I had without needing to go to the shops, it was easily doubled and they looked delicious!
As you can see, the batter for these cupcakes was deliciously smooth, even though it used cocoa powder as opposed to chocolate.
For once, all of my cupcakes came out evenly, and a great size, I love this recipe!
I cheated a little and used Betty Crocker's Chocolate Fudge icing but this was because it is truly beautiful and it topped off a great bake in a great way! I still need a bit of work on my icing skills, I would have liked the icing all over the cake!
All in all, a very nice bake, a very happy office and a very happy daddy! Thanks CC!
Recipe from The Caked Crusader, you can find it here in it's original form
These quantities will make 12 cupcake sponges – the mix doubles up easily should you wish to make 24
125g unsalted butter, at room temperature
125g caster sugar
100g self raising flour
3 tablespoons cocoa powder
2 tablespoon milk
50g white chocolate chips- I didn't put any in as I had none
Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5. Line a cupcake pan with paper cases
Beat together the butter and sugar until light and fluffy then beat in the eggs, flour, cocoa and milkWhen the mixture is smooth and well combined, stir in the chocolate chips
Spoon the batter into the paper cases
Bake for 12-15 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took around 17 minutes, which didn't burn them!
Remove from the tin as soon as possible and leave to cool on a wire rack – removing from the tin is important as the heat of the tin will mean that the cupcakes continue to cook
Pipe or spread your chosen icing over the chocolate cupcakes and decorate as you please