Miss Izabella Ellinas
4 tbsp Water (Boiling)
40g Cocoa Powder
3 Free Range Large Eggs
175g Unsalted Butter (Softened)
165g Caster Sugar
115g Self-Raising Flour
1 tsp Baking Powder
3 tbsp Milk
250g Golden Icing Sugar
60 Unsalted Butter (Softened)
Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix.
Divide the mixture equally between the 12 paper cases.
Bake in a preheated oven at 180 C for about 15 minutes until well risen and springy to the touch.
Cool in the cases on a wire rack.
For the chocolate icing melt the butter and pour it into a bowl.
Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.