Giant Chocolate Cupcake
Method
Step 1:
Preheat the oven to 160°C (140°C fan, gas mark 3).
Step 2:
Using a hand held electric whisk or freestanding mixer cream the butter and sugar together until pale and fluffy. Gradually add the eggs and vanilla paste, beating in between each addition. Sieve in the flour, cocoa powder and baking powder.
Step 3:
Pour the mixture into the cupcake tin, approx 2/3 in the large base and 1/3 in the lid.
Step 4:
Bake in the oven for 1 hour, until the sponge is springy to the touch and golden brown in colour.
Step 5:
Cool and turn onto a wire rack to cool completely.
How to Cool a Cake After Baking
Place one or two paper towels on a wire rack when cooling to prevent wire bars making imprint on the cake.
Step 6:
To make the frosting, whisk the icing sugar, cocoa powder and butter until the mixture has a sandy consistency, add the milk then whisk on a high speed until soft and fluffy.
Step 7:
Use some of the frosting to sandwich the base and lid of the cupcake together, then cover the lid with the rest of the frosting using a palette knife. Alternatively fill a piping bag and pipe the buttercream in swirls. Anti-clockwise swirls will create a buttercream rose effect. You can practise on a sheet of baking paper beforehand.
Step 8:
Decorate with chocolate shavings.
