Donna hay double chocolate cupcake

Ingredients

• Cupcake
• 125g unsalted butter, softened
• 1 cup plain flour
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 1.5 tsp double acting baking powder
• 2 eggs
• 1/2 cup milk
• 1 tbsp vanilla extract
• 150g dark chocolate, melted
• For Frosting
• 227 g unsalted butter, slightly softened
• 3 egg whites
• 1/2 cup sugar
• 1 tsp vanilla extract

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Preparation

• 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.