Quick Chocolate Cupcakes

Name: Quick Chocolate Cupcakes
Ingredients: 1/2 tbsp white vinegar; 1 2/3 cups milk; 1 1/3 cups butter, softened; 2 tsp vanilla extract; 2 cups sugar; 3 cups flour, sifted; 1/2 cup cocoa powder, sifted; 2 tsp baking soda, sifted; 4 None large eggs; 14 oz milk chocolate, finely chopped; 2/3 cup heavy cream; None None Mini chocolate eggs, to decorate

12 ingredients

5 steps

Ingredients

1/2 tbsp white vinegar
1 2/3 cups milk
1 1/3 cups butter, softened
2 tsp vanilla extract
2 cups sugar
3 cups flour, sifted
1/2 cup cocoa powder, sifted
2 tsp baking soda, sifted
4 None large eggs
14 oz milk chocolate, finely chopped
2/3 cup heavy cream
None None Mini chocolate eggs, to decorate

Directions

1

Preheat oven to 350°F. Line 2 x 12-hole cupcake pans with paper liners. Combine the vinegar and milk in a small jug.
2

In a large bowl, combine butter, vanilla, sugar, flour, cocoa, baking soda, eggs and milk mixture. Beat on slow speed until ingredients are combined, then beat on medium speed for 2 mins, or until mixture changes color slightly.
3

Spoon mixture into paper liners; bake for 25 mins, or until a skewer inserted in the center comes out clean. Cool in pans for 5 mins before transferring to wire racks to cool.
4

Combine chocolate and cream in a heatproof bowl over a pan of simmering water; stir occasionally until melted and smooth. Cover and refrigerate, stirring frequently, until spreadable.
5

Spread milk chocolate ganache over cooled cupcakes. Decorate with chocolate eggs.