Preheat oven to 190°C/375°F/Gas 5. Line cupcake tin with paper cases.
Put the flour, butter/margarine, sugar, eggs, vanilla and water into a mixing bowl and beat until smooth.
Put spoonfuls of dough into base of paper cases. Place a piece of chocolate or drop teaspoons of chocolate spread/nutella on top, then top with another spoonful of dough.
Bake for 20-25 minutes until risen and springs back when gently pressed. Cool on a wire tray.
When cool, beat icing ingredients together and pipe or spread on top of cupcakes.
Behind Every Bake
Chocolate Centred Cupcakes
CATEGORY: Afternoon Tea
COOK TIME: 20-25 mins
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What you need:
175g/6oz Odlums Self Raising Flour
150g/5oz Butter or Margarine (room temperature)
150g/5oz Shamrock Golden Caster Sugar
2 Eggs
Few drops of Goodall's Vanilla Extract
2 tablespoons Water
Filling
Chocolate pieces or chocolate spread
Icing
225g/8oz Icing Sugar
150g/5oz Butter or Margarine (room temperature)
2 tablespoon Cocoa, sieved
How to:
Preheat oven to 190°C/375°F/Gas 5. Line cupcake tin with paper cases.
Put the flour, butter/margarine, sugar, eggs, vanilla and water into a mixing bowl and beat until smooth.
Put spoonfuls of dough into base of paper cases. Place a piece of chocolate or drop teaspoons of chocolate spread/nutella on top, then top with another spoonful of dough.
Bake for 20-25 minutes until risen and springs back when gently pressed. Cool on a wire tray.
When cool, beat icing ingredients together and pipe or spread on top of cupcakes.
