Love Bakery Chocolate Cupcakes

Aided by the recommendation of my lovely friend Caroline of 'The Patterned Plate' fame, I think I have stumbled upon the loveliest chocolate cupcakes thus far in my quest.

What, you didnt know I was on a quest to find the perfect chocolate cupcake?
Darling, that has been one of my missions in life! That and finding out once and for all where all the socks go when they disappear from the washing machine....

What makes them so successful? Think dense, chocolatey crumb, that holds together well, moistly tangy (must be the buttermilk and vinegar) topped off with a chocolate frosting that's just too delicious! And not a melted chocolate bar in sight!

I was sold. Are you?

Chocolate Cupcakes

Adapted from the 'Love Bakery' by Samantha Blears.

Makes 12.

For the cakes:

60g unsalted butter (room temperature)
150g caster sugar
1 egg, at room temperature
20g cocoa powder, sifted
150g plain flour
140ml buttermilk
1/2 tsp, Bicarbonate of soda
1 1/2 tsp. white wine vinegar

For the frosting:

60g unsalted butter (room temperature)
125g icing sugar, sifted
4 tbsp semi-skimmed milk.

1. Preheat oven to 160 deg. C (Fan oven) Otherwise 180 deg. C.

2. Cream butter and sugar together in a mixer for 7 minutes until light and fluffy.

3. Add egg and mix for 1 minute.

4. Add flour and buttermilk and mix for 2 minutes.

5. Add bicarb and vinegar and mix for another minute.

6. Divide equally between 12 muffin cases and bake for approximately 25 minutes.

7. Once the cupcakes are cold, cream the butter and icing sugar together in the mixer for 2 minutes, add the cocoa powder and mix in by hand, then add the milk and mix (in mixer) for 2 minutes.

8. Top the cupcakes with the frosting. I used a 'large star' tip and decorate as you wish.

9. Apply to face, ensuring the correct ratio of cupcake to frosting. Repeat.

Marks out of ten?    10.

Would I make these again?  Oh yes, again and again......

Would I do anything differently?  Nope.