INGREADIENT

• 3 tbs plain flour
• 2 1/2 tbs caster sugar
• 1 1/2 tbs cocoa powder
• 1/2 tsp baking powder
• 1 tbs butter melted
• 3 tbs milk
• 1/4 tsp vanilla extract
• 3 tbs butter softened
• 1 tbs cocoa powder
• 6 tbs icing sugar

Direction

1. Mix dry ingredients together in a small bowl or mug until combined.
2. Add in melted butter (or oil), milk and vanilla, and stir with a small whisk or fork until smooth.
3. Separate batter between 2 large baking cups (approx 6cm diameter).
4. Place first baking cup in the middle of the microwave and cook for 1 minute on medium-high.
5. Remove the cupcake once cooked, and repeat the process with the other cupcake (the best way to obtain evenly risen cupcakes).
6. To make the chocolate icing - Using a small spatula, mix the butter well in a bowl until smooth.
7. Add in the cocoa powder and stir until there are no more lumps, then gradually add in icing sugar until the frosting is creamy and thick. If the mixture is too thick to spread, add in a dash of milk to loosen it up.
8. Transfer frosting to a small piping bag with your chosen nozzle attached, and pipe onto the 2 cupcakes, alternatively just ice by hand with a small offset spatula.