|Chocolate Cupcakes with Sprinkles and Dairy-Free Butter Cream Icing|
200g dark chocolate (lactose-free)
185g self-raising flour
30g cocoa powder
285g caster sugar
2 eggs, lightly beaten
Dairy-free Chocolate Butter Cream Icing
Sift flour and cocoa into a large bowl; set aside.
In a heat proof bowl, add margarine and chocolate.
Sit bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
Stir the mixture constantly until melted.
Combine margarine and chocolate mixture with sugar, eggs and water. Mix well.
Add chocolate mixture to flour and cocoa.
Stir until well combined.
Heat oven to 180 degrees celcius.
Line 20 standard muffin holes with paper cases.
Divide mixture evenly among the cases.
Bake for 20-25 minutes, or until a skewer comes out clean.
Transfer onto a wire rack.
Once cooled, ice with butter cream icing and top off with sprinkles or chocolate hail.
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