A milk chocolate sponge topped with white chocolate buttercream, the cake is incredibly moist,with the addition of buttermilk,and the frosting deliciously sweet.
Either give to your loved ones or just eat them all yourself! (Sounds like a day well spent to me...)
Ingredients-
For the cupcakes (makes 8)-
-150g unsalted butter
-150g light brown sugar
-2 eggs
-4 tbsp cocoa powder
-150ml buttermilk
-150g self raising flour
For the buttercream-
-200g unsalted butter
-400g icing sugar
-2 tsp milk
-200g white chocolate, melted
Preheat your oven to 180c and line a muffin tin with 8 cases.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating after each addition.
Sift in half the cocoa powder and half of the buttermilk and beat, then sift in the rest of the cocoa powder and buttermilk and beat to combine.
Sift in the flour and fold in gently.
Divide the mixture between the cases and place into the oven for 18-20 minutes, until a toothpick inserted comes out clean.
Leave to cool completely once baked, before decorating.
For the buttercream, beat the butter until light in colour and gradually add the icing sugar, milk and white chocolate until a thick consistency.
Pipe or spread on top of each cupcake and decorate with any sweets you like!
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