Choc Vanilla Cupcakes
- 125g unsalted butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup caster sugar
- 3 eggs
- 1/3 cup milk
- 1 1/2 cups self-raising flour
- 2 tablespoons cocoa powder, sifted
- 80g dark choc melts
- pink sprinkles, to serve
- Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
- Place butter, vanilla, sugar, eggs, milk and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale.
- Spoon 1 1/2 tablespoons of mixture into each muffin hole. Add cocoa to remaining mixture. Stir to combine. Spoon cocoa mixture into muffin holes. Using a skewer, swirl mixtures together. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Turn out on to a wire rack to cool.
- Place choc melts in a microwave-safe bowl. Microwave on high (100%) for 30 seconds to 1 minute, stirring every minute with a metal spoon, or until smooth. Spoon 2 teaspoons of chocolate on each cake. Top with sprinkles. Stand at room temperature until set. Serve.
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