- 175g all-purpose flour
- 225g caster sugar
- 50g cocoa powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 175g unsalted butter, softened
- 2 large eggs, at room temperature
- 175ml milk
- 1 batch American buttercream (about 400g buttercream)
- 2 drops pink food gel
- 2 drops green food gel
- 2 drops yellow food gel
- 200g good quality dark chocolate
- 25g butter
- 25g brown sugar
- 175ml cream
- Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs and milk and mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
- You’ll cook these 4 at a time. But don’t worry! They only take 15 minutes to cook!
- Begin by wrapping the lid of a deep dish fry pan in a tea towel. It’s really important you don’t skip this step because it’s going to help keep absorb the steam that would otherwise collect on top of the lid.
- Add cupcake liners to 4 ramekins. Make sure the ramekins are around the same size as the cupcake liners.
- Fill the liners ¾ of the way.
- Add the 4 ramekins in a flat, high side fry pan.
- Fill just under half way with boiling water.
- Cover with lid and cook for 15 minutes.
- Take the lid off and magic! The cupcakes are perfectly cooked!
- Colour 2 tbsp of the buttercream frosting with green food gel.
- Then colour half of the remaining frosting pink and the other half yellow.
- Add all the ingredients into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Any left-over sauce can be stored in an air tight container for up to 3 months.
- Frost the cupcakes by using your fave piping tip. I used a Russian flower piping tip and a leaf tip to decorate mine with a floral design. Use an offset spatula to add pink frosting around the inside of your piping bag and then fill the centre of the piping bag with yellow frosting. Pipe the flowers using a Russian piping tip. There are hundreds of different kinds, any will do!