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1
Preheat the oven to 180c.
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2
In a large bowl, cream the butter using an electric beater until light and fluffy.
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3
In a blender or a separate bowl, blend/beat eggs, sugar, vanilla and salt until pale in colour and the sugar has dissolved.
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4
Now pour the egg mixture into the butter and beat until homogenous.
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5
Now sift in the flour, cocoa powder and baking powder.
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6
Mix with a spatula and then beat until the flour lumps have disappeared, about 30 seconds.
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7
Do not over mix.
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8
Line a cupcake tray with cupcake liners and spoon the batter 2/3 full.
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9
Bake the cupcakes for 15-18 minutes.
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10
When baked, place them onto a wire rack and leave to cool completely.
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11
FOR FILLING- Coarsely chop the chocolate and in a separate saucepan or microwave, bring the cream to a boil.
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12
Now pour the cream onto the chopped chocolate and leave for a few minutes.
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13
Mix until homogenous.
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14
When the cupcakes are cooled, fill them with the filling using a piping bag or a ziplock bag.
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15
FOR FROSTING- Sift icing sugar and cocoa powder.
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16
Add vanilla, milk and melted butter and beat until frosting is formed.
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17
Using a star nosel, pipe the frosting onto the cupcakes with a big swirl.
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18
Enjoy!
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19
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