White Chocolate Chip Chocolate Cupcakes

4oz Butter

4oz Sugar (Granulated / Caster)

4oz Self Raising Flour

2 Eggs

1Tsp Baking Powder

100g Packet of White Chocolate Chips

2oz Cocoa Powder

1-2Tbp Milk

Cooking Time: Gas Mark 4 / 180c for 15 minutes

Serving: 12 Cupcakes

1. Pre heat the oven and line the cupcake tin

2.Cream together the butter and sugar with a whisk until smooth

3. Whisk the eggs together in a separate bowl for 1-2 minutes

4. Whisk the eggs into the butter mixture for a good 2-3 minutes until the mixture if smooth, use a wooden spoon toe scarpe round the edges

5. Measure out the flour,cocoa powder and the baking powder and sieve them into a separate bowl

6. Pour the white chocolate chips into the flour mixture and mix with a spoon coating the chocolate chips with the mixture

7. Add the flour and chocolate chip mixture to the egg mixture and fold in gently and smoothly, until it is all mixed through and the mixture is a even chocolate mixture

8. Add 1-2 Tbs of Milk to the mixture to lighten it, as cocoa can tend to make it heavy and mix well

9. Divide the mixture evenly between the cupcake cases and pop in the oven until golden and risen or for 15 minutes

10. Remove from the oven and leave in the tin to cool for 5-10 minutes before transferring to a wire cooling rack

Buttercream Icing

3.5oz Butter

12oz Icing Sugar

2oz Cocoa Powder

1Tsp Vanilla Essence

1. Cream the butter in a bowl

2. Sieve in the icing sugar and whisk with the butter for a good couple of minutes on a high speed until well combined

3. Divide the mixture into two bowls

4. To one half add the vanilla essence and whisk for a furth 1-2 minutes

5. To the other half add the cocoa powder and do the same

6. With a piping bag or tube, put a tsp of vanilla icing in followed by tsp of chocolate, alternating the flavours until it if full

7. Then pipe away and the icing will come out as a nice 2 zone!