Dark chocolate cupcakes

Preparation method

1. Position a rack in the middle of the oven. Preheat the oven to 350F/180C/Gas 4 and line 12 muffin tin cups with paper cupcake liners.

2. Sift the flour, cocoa powder, bicarbonate of soda and salt into a medium bowl and set aside.

3. Using an electric mixer on medium speed, beat the butter and sugar in a large bowl until smoothly blended - about two minutes. Add the eggs, one at a time, mixing until each is blended into the batter.

4. Add the dissolved coffee and vanilla and beat for two more minutes. On a low speed, add half of the flour mixture, mixing to incorporate it, then mix in the buttermilk. Mix in the remaining flour mixture just until it is incorporated and the batter looks smooth.

5. Fill each paper liner with a scant quarter of a cup of batter (1cm/½in below the top of the liner) – you can use an ice cream scoop for this. Bake for 20-25 minutes, or until the tops feel firm and a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool for 10 minutes on a wire rack, then remove the cupcakes from the pan onto the wire rack and leave to cool completely.

6. For the chocolate buttercream, put the chocolate in a heatproof bowl (or the top of a double boiler) and place it over, but not touching some barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolate melts and is smooth. Remove from the water and set aside to cool slightly.

7. Using an electric mixer on medium speed, beat the butter, icing sugar and cocoa powder in a large bowl until smoothly blended – about two minutes. It will look crumbly at first, but will become smooth. Stir in the melted chocolate.

8. Mix in the cream and vanilla to blend them smoothly. Return to medium speed and beat for two minutes until smooth and creamy. The frosting will lighten slightly in color.

9. To frost the cupcakes, use a pastry bag fitted with a star tip to pipe thick swirls of frosting over the top of each cupcake. Or use a small metal spatula to spread a generous layer of frosting over the top of each cupcake. Use the spatula to swirl the top of the frosting to make a little curlicue on the top.

30 mins to 1 hour preparation time

10 to 30 mins cooking time

Makes 12