About this recipe: I love this recipe! It isn't so sweet but the chocolate cake is so moist and soft it's like eating chocolate flavoured clouds. The frosting is so creamy and swirls beautifully. Many thanks to the old cooking book I happen to have on my shelf (with no title) and have adapted this recipe from. Have fun baking, my friends.
If this frosting recipe is not enough for your cupcakes just make another batch! It is really quite easy once you have already made it.
Remember, the longer you cream the butter into your dry ingredients the more your cupcakes will rise!
You want to fill your cupcakes? Sure here's the recipe for chocolate ganache: 100ml double cream and 100g dark chocolate. Microwave the cream till hot and chop up the chocolate finely. Add the chocolate to the cream and whisk until it is all smooth. Make a hole in the centre of each cupcake and fill with ganache.
These cupcakes can be left out on your table for four days - please avoid putting them into the refrigerator or they will go gooey. If you wish you can chop up white and dark chocolate into small pieces and sprinkle them onto the cupcakes before they bake so that they have chocolate oozing out of them when they come out!