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Export 7 ingredients for grocery delivery
Step 1
Heat your oven to 180ºC/160ºC fan and line a muffin tray with 12 cases.
Step 2
Beat the unsalted butter with the caster sugar/light brown sugar until fluffy.
Step 3
Add the eggs, self-raising flour and cocoa powder to the unsalted butter/sugar mix until well combined.
Step 4
If the mixture is too stiff you can add 1 tbsp whole milk at a time to get a smooth light consistency.
Step 5
Split the mixture evenly into your baking cups, then bake in the oven for 20 minutes, or until a skewer poked into one of the cakes comes out clean and they are springy to touch.
Step 6
Leave to cool fully on a cooling rack!
Step 7
Beat the unsalted butter with an electric mixer for a couple of minutes to loosen.
Step 8
Gradually beat in the icing sugar until well combined, then add the cocoa powder and beat for 5 minutes until a silky lovely buttercream texture is produced. If the mixture is a little stiff, add one tbsp boiling water at a time till you reach the consistency you want!
Step 9
Pipe your buttercream frosting onto your cupcakes however you wish!
Step 10
Once iced, melt the white chocolate (in a heat proof bowl in the microwave in short bursts or over a pan of simmering water) and drizzle over the top.
Step 11
Add perhaps some sprinkles to finish off!
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