Chocolate Flowers Cupcakes

Ingredients:

125g (4 oz) butter, softened
125g (4 oz) soft light brown sugar
2 eggs
150g (5 oz) self-raising flour
3 tbsp milk
25g (1 oz) cocoa powder

For the Topping:
50g (2 oz) dark chocolate, coarsely chopped
250g (9 oz) butter, softened
50g (2 oz) dark and white chocolate (for the leaves)

Method:

Cream together the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Mix in the flour, cocoa powder and milk until the batter is smooth.

Line the wells of a 12-hole muffing tin with paper cases and divide the batter between these, filling each paper case about 2/3 full. Transfer to an oven pre-heated to 180°C (350°C, Gas Mark 4) and bake for between 15 and 20 minutes, or until well risen and a toothpick inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool.

For the topping, melt the chopped chocolate in a bain-marie (double boiler) or in a microwave. Beat together the butter and icing sugar until pale and creamy. Allow the chocolate to cool slightly then stir into the creamed mixture and beat until well combined. Spoon into a piping bag and pipe or swirl onto the tops of the cooled cupcakes. Preferably decorate the top in a pattern similar to a rose flower.

For the leaves, break the chocolate into small pieces and melt in a bain-marie (double boiler) or microwave. Using a pastry brush, brush the chocolate evenly over the underside of clean, dry, rose leaves. Arrange the leaves on a baking tray lined with baking parchment and allow to harden in a cool place before carefully peeling the chocolate from the leaves. Use these to decorate the tops of the cupcakes.

Serve immediately.

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