Chocolate Cupcake with Brandy

At the moment I am really keen on chocolate cupcake recipes. This recipe uses the basic chocolate cupcake recipe for the sponge. I then cut the top off the cupcakes keeping the knife level with the top of the cupcake case and pointing the knife towards the centre of the cake and downwards. I then filled the cupcake with Brandy butter cream.

I use;
3 oz--75gm of butter(unsalted) or benecol if you are trying to reduce cholesterol
6oz--175gm of icing sugar(confectioners sugar)
2 tablespoons of cocoa powder
1 teaspoon brandy
I cream all ingredients together and add the brandy last.I put the butter cream inside. If you want it to be really tasty put 1 teaspoon of Brandy onto the base sponge of the cut cupcake. I then spread more butter cream onto the top of the cupcake. I top off with white chocolate sprinkles.
I also serve with a Belgian chocolate biscuit.
Thanks for reading. Check out the labels for more of my ideas and recipes.
Crazycupcakes

CHOCOLATE SPRINKLES CUPCAKES

Chocolate Sprinkles Cupcakes
These cupcakes use the chocolate cupcake recipe and the chocolate icing as a basis for their decoration. I then used chocolate sprinkles to decorate and milk chocolate buttons.
INGREDIENTS3/4 cup--6oz--175gm butter or margarine
3/4 cup--6oz--175gm castor sugar
1 cup--4oz--115gm self-raising flour
1/2 cup--2oz--60gm cocoa
1/2 teaspoon of vanilla extract
3 eggs
1 tablespoon of warm water
METHOD
Cream butter or margarine with the castor sugar in a large bowl. Add the vanilla extract. Beat in the eggs one at a time. Sift in the flour and the cocoa. Fold in. Add the water. Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5--190C--375F for 12 t0 15 minutes.

CHOCOLATE ICING
3/4 cup--4oz--110gm dark cooking chocolate, the type you like
1/2 cup--4oz--110gm butter
2 1/2 cups--10oz--290gm icing sugar
warm water or strong black coffee(choose which you like)
METHOD
Put a pan on the stove with a small amount of boiling water. Place a bowl over the top. Put the chocolate in here to melt. In another bowl cream the butter. Add the melted chocolate to the butter, mix. Gradually add the icing sugar and mix well, add the water or coffee in teaspoons to keep the mixture runny and creamy enough to use as icing. I like it quite firm. when the cupcakes have cooled ice each one. I keep a mug of hot water at the side to moisten my spreading knife.