125g butter, softened
1 vanilla bean, spilt
3/4 cup caster sugar
100g dark chocolate, melted
1 tbs cocoa
3 eggs
2 cups self-raising flour
1/4 cup milk
Preheat oven to 180C. Line patty pans with paper cases.
Add dark chocolate to a saucepan with 1/2 cup of water, stir till chocolate smooth and remove of the heat.
Beat the butter, sugar, eggs and vanilla in a medium bowl with electric mixer on low until combined.
Add the self-raising flour, cocoa and milk to the mixture and mix until just combined. Add in the melted dark chocolate and mix well.
Spoon in rounded tablespoons of the mixture into the pans and bake for 20 minutes.
Once the cupcakes are cooked, remove from the oven and let cool on wire racks.
Decorate the cakes as you desire, mine have a butter icing with raspberry jelly crystals for a little hint of colour.
Makes 18
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