Fri, 7 July 2017
175g self raising flour
2 tablespoons cocoa powder
1 teaspoon bread soda
150g caster sugar
2 eggs
150ml vegetable oil
150ml skimmed milk
2 tablespoons golden syrup
100g chocolate chips (optional)
Chocolate buttercream
650g icing sugar
150g cocoa powder
400g soft butter
Chocolate Lava
200g dark chocolate
150g butter
Method:
Make chocolate lava first and set aside for a few hours (or overnight)
In a bain marie (place a bowl over a saucepan of simmering water) place the chopped chocolate to melt. Once melted remove bowl from the heat. Gradually add in the soft butter stirring to melt into the chocolate. Set aside to cool and thicken.
Preheat oven to 175C.
Place all the dry ingredients (flour, cocoa, bread soda, caster sugar) into a large mixing bowl. Mix together. In a jug, crack in the eggs and beat together lightly. Add the vegetable oil, milk and golden syrup and mix well together.
Add the wet ingredients to the dry ingredients and stir well to combine.
Pour the batter into 12 cupcake cases and add a few chocolate chips into each cup.
Bake in the preheated oven for 16-18 minutes.
Meanwhile, make your chocolate buttercream. Place all the buttercream ingredients into a mixing bowl and beat until smooth. You can use a hand mixer or stand mixer here to make it easier. If the icing feels too stiff you can add a few drops of milk to loosen.
Once the cupcakes have cooled completely, core out the middle of each cupcake and fill with some chocolate lava. Pipe a swirl of buttercream on top of each cake and drizzle with the remaining chocolate lava.
