- 100 g plain flour
- 20 g cocoa powder
- 140 g caster sugar
- 15 tsp baking powder
- 1 pinch salt
- 40 g butter - softened
- 120 ml milk
- 1 egg – medium
- 400 g Renshaw Chocolate Piping Frosting
- Chocolate eggs
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Preheat the oven to 170°C / 325°F / gas mark 3.
Line a cup cake tray with cases.
Put the plain flour, cocoa powder, caster sugar, baking powder, salt and butter in a mixer and beat on a slow speed until everything is combined.
Pour the mixture into a bowl and add the milk, beating well until all the ingredients are well mixed.
Now add the egg to the mixture and beat well.
Spoon the mixture into the cupcake cases until they are two-thirds full.
Bake for 20 minutes and remove when the sponge bounces back when touched.
Leave to cool on a wire rack.
When cooled, pipe a swirl of Renshaw Chocolate Piping Frosting onto each cupcake.?
Place three chocolate eggs on top to decorate.