Double Chocolate Cupcakes with Vanilla Whipped Cream

I hardly do much cupcake baking these days as the kids don't take a lot of butter cakes or chocolate cake for that matter. They prefer the simple Swissrolls which is certainly more moist as easier to swallow.

Decided to bake some for Darrius's friend and his family when he went over for a playdate a while back.

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Ingredients (yields about 12 cupcakes)

• 125 gm Butter


• 100 gm Sugar


• 2 Eggs


• 1 ¼ cup Flour


• 1 tsp Baking powder


• 2 tbsp Cocoa powder


• ¼ cup Milk


•  100g Dark chocolate

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Methods

1. Mix butter and sugar and beat until light and creamy (use a mixer)


2. Gradually add the eggs and mix well


3. Melt the dark chocolate in the microwave for 1 minute or over a double boil.


4. Sift over the flour, baking powder and cocoa and beat until combined


5. Fold through the milk, stir in the dark chocolate and spoon the mixture into muffin pan.


6. Bake at 320F or 160C for 12-15 minutes or till tooth pick comes out clean.

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Whipped Cream

• 1 cup Thick cream


• 2-4 tbsp Icing sugar


• 1 tsp Vanilla essence


• Choice of coloring (optional)


• Some strawberries halves for topping

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Whip all ingredients together in high speed with mixer till stiff peak.