baby cakes

Is it the fact that they're individually portioned and look like a little present? Or maybe its just the icing...I can't decide what it is about cupcakes that makes me love them so much.

These are one of my favourites - double chocolate cupcakes with white chocolate and mascarpone icing. The cupcakes are super moist, icing nice and creamy.

What I put in (makes about 12 cupcakes)
Cake recipe:

• 125g butter (if using unsalted butter, add 1/4 teaspoon salt
• 100g good dark chocolate
• 155ml (1/2 cup plus 1 1/2 tablespoons) water
• 12g (1 1/2 tablespoons, firmly packed) cocoa powder
• 1/2 teaspoon instant coffee granules/powder (optional but good for flavour)
• 168g (3/4 cup) caster sugar
• 1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
• 1 large egg (we use eggs with a minimum weight of 59g)
• 125g (1/2 cup plus 1/3 cup) self-raising flour

White chocolate frosting:

• 175g white chocolate
• 75g mascarpone
• 2 tablespoons cold milk

How to make it:
Place butter, chocolate, water, cocoa, coffee and sugar in a large saucepan over low heat. Stir occasionally and remove from heat when chocolate and butter have just melted. Transfer mixture to a large bowl and set aside to cool for about 15 minutes. Add vanilla and egg to chocolate mixture. Using hand-held electric beaters, beat until combined. Add flour and beat for about one minute, until mixture is smooth. Bake for 12-15 mins at 160 degrees

Icing:
Melt the white chocolate an au bain marie (no direct heat!!) and mix until smooth. Beat in the milk until nice and creamy. Leave to cool for awhile before mixing in marscapone. Place in a piping bag and leave to cool for at least 20 mins before icing the cupcakes.
I like topping the cupcakes off with a strawberry or raspberry. The tartness of the fruit really completes the flavour of the chocolate cake. Yum.