Donna hay double chocolate cupcake

Cupcake
1. In a bowl, sift flour, cocoa powder and baking powder together
2. In a mixing bowl, beat butter with sugar until pale and creamy.
3. Add egg one at a time and continue to mix until homogenous.
4. Add Vanilla extract.
5. Add flour and . Alternate with milk addition. Drizzle in melted chocolate and mix well.
6. Scoop into paper liners and bake in a 160C pre-heated oven and bake for 20mins.
7. Cool down cupcakes completely and frost the cupcake using butter cream below.

French Meringue Butter Cream:
1. Place egg white and sugar in a mixing bowl. Place this over a simmering water bath and whisk with a hand whisk until sugar dissolves.
2. Transfer egg white into a mixing bowl and whisk with a bubble whisk , until peaks are firm but fluffy.
Add butter, one spoonful at a time. Change over to a paddle fixture and contiue to beat the butter cream to remove bubbles. At this point, you can add your flavourings or colours. For this, I added a few drops of pink colouring.