Cupcakes with Chocolate Buttercream

Cupcakes decorated with chocolate cream are striking yet simple: soft sponge with a silky, chocolate buttercream crown.

Batter

1. Beat the soft butter with the sugar until pale and fluffy.

2. Add the eggs one at a time, mixing well after each.

3. Sift in the wheat flour and the baking powder, then loosen the mixture with the milk to a creamy consistency that drips slowly off the spoon.

4. Spoon it into muffin papers (about two-thirds full), and bake at 180 °C for 18-20 minutes, to the toothpick test. Cool them completely – warm, the cream would melt off.

Chocolate cream

5. Beat the soft butter with the icing sugar and the cocoa powder into a glossy, light cream.

6. Pipe it onto the completely cooled cakes.

Tip: For the cream the butter must be at room temperature – from cold, straight-from-the-fridge butter a glossy cream will not come together, it stays lumpy.