Ingredients

• 175g Self Raising Flour

• (If using Plain Flour add 1/2 tsp of baking powder too)

• 1/2 Tsp Bicarbonate of Soda

• ⅛ Tsp Salt

• 150g Caster Sugar

• 100g Light Brown Sugar

• 55g Cocoa Powder

• 125g Cooled Boiled Water ( I do use grams for my liquids)

• 100g Vegetable Oil 

• 2 Large eggs approx 130g

• 1 Tsp Vanilla 

• 2 Tbsp Buttermilk ( you can make this with 2tbsp milk and 1/4tsp lemon juice or vinegar. wait for 10 mins until curdled, its then ready to use)

  Buttercream

• 230g Softened Unsalted Butter

• 500g Icing Sugar

• 2 Tbsp Cocoa Powder 

• 1/2 Tsp Vanilla

• Ganache

• 1 Tbsp Cooled Boiled Water

  Ganache

• 150g/ml Double Cream

• 200g Chocolate ( I used Callebaut Chocolate)

  
  

• Method

1. Pre-Heat your oven to 170C/150C Fan/Gas 3/325F and pop your  liners to your muffin tin.

2. Combine the flour, bicarb, baking powder, salt, sugars & cocoa together until incorporated. 

3. In another bowl whisk together your water, oil, eggs, vanilla & buttermilk.

4. Place your dry, mixed ingredients into your bowl ( you can use a stand mixer or do this one by hand, it’s so super easy) and gradually stir in your wet, until all the two have fully incorporated. 

5. Pour this  into a jug, as the batter is very wet and tip evenly into the cases. I fill mine approx ¾ full.

6. Place into the oven for 19-22 minutes depending on your oven these times may vary. Grab a cup of tea and ask someone else to do the washing up!!! ( it’s worth a try)

7. Cupcakes will be done when there is no wobble and a toothpick comes out clean.

8. After 3 minutes remove from the tin and cool on a rack.

Buttercream

1. Whip your softened butter for 5 mins with a balloon whisk scraping down every 2 mins. If your bowl is very cold you can pour in some boiling water for approx 30 seconds to a minute, then pour it out. This should have slightly warmed the inside of the bowl so that the butter doesn’t stick. (do not put the butter into a boiling hot bowl)

2. Once light and fluffy, change to a paddle attachment, and add the sifted icing sugar in 3 stages on the lowest speed. Before the final batch add your vanilla and ganache ( from below)

3. Mix for another 3 mins on low to smooth it out, you can add boiling water if it’s too stiff, maximum of 1Tspn.

4. Set in the fridge or use immediately to decorate your cake.

Ganache

1. Pour the cream over the chocolate and with pop into the microwave in 30 second bursts until melted or you can use a double boiler.

2. Slowly stir them together until all shiny and combined.

3. Refrigerate once cool until needed.