These cup cakes are light and moist. As we are all chocoholics in our family I usually double up on this recipe but even so they don’t last too long.
125 g butter or margarine
120 g sugar
300 ml flour (200 g)
40 ml cocoa
10 ml baking powder
5 ml vanilla essence
125 – 150 ml milk
Cream butter or margarine and sugar. Add eggs and mix well. Add the flour, cocoa, baking powder and vanilla essence. Add milk and mix well. (It should be a soft dropping consistency.)
Put into well greased patty pans or paper cups and bake at 200 C for 12 – 15 minutes.
Decorate with chocolate butter icing or alternatively cut off tops, put jam and cream on top, halve the cut off tops and replace to look like a butterfly. Dust with icing sugar.