Wickedly Welsh Chocolate Cupcake Day

Wickedly Welsh Chocolate Cupcake Day

For the cupcakes:

• 150g Wickedly Welsh Dark Chocolate (or your favourite variety)
• 125g unsalted butter, at room temperature
• 150g caster sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 150g plain flour
• 1½ tsp baking powder
• ¼ tsp salt
• 120ml whole milk, at room temperature

For the chocolate buttercream:

• 100g Wickedly Welsh Milk Chocolate (or dark if you prefer a more intense flavour)
• 150g unsalted butter, at room temperature
• 250g icing sugar, sifted
• 1 tsp vanilla extract
• 2-3 tbsp whole milk (adjust for consistency)

1. Preheat the oven: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a 12-cup muffin tin with paper cupcake cases.
2. Melt the chocolate: Break the Wickedly Welsh Dark Chocolate into small pieces and melt it gently over a bain-marie (a heatproof bowl placed over a saucepan of simmering water). Stir occasionally until smooth, then set aside to cool slightly.
3. Cream the butter and sugar: In a large bowl, cream together the unsalted butter and caster sugar until pale and fluffy. This should take about 3-4 minutes with an electric whisk.
4. Add the eggs: Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Then stir in the vanilla extract.
5. Mix the dry ingredients: In a separate bowl, sift together the plain flour, baking powder, and salt.
6. Combine wet and dry ingredients: Gently fold the dry ingredients into the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Fold in the melted Wickedly Welsh Chocolate until the batter is smooth.
7. Bake the cupcakes: Divide the batter evenly between the 12 cupcake cases. Bake in the preheated oven for 18-22 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

1. Melt the chocolate: Melt the Wickedly Welsh Milk Chocolate in the same way as before (over a bain-marie), then set it aside to cool slightly.
2. Beat the butter and sugar: In a large bowl, beat the unsalted butter until soft and creamy. Gradually add the sifted icing sugar, mixing until well combined.
3. Add the chocolate: Beat in the cooled, melted chocolate and the vanilla extract. Add the milk one tablespoon at a time until the buttercream reaches your desired consistency (it should be thick but spreadable).
4. Frost the cupcakes: Once the cupcakes are completely cool, pipe or spread the chocolate buttercream on top of each cupcake.

• Shave or grate a bit of Wickedly Welsh Chocolate on top of the frosted cupcakes for an extra decadent finish.