Blackout choc cupcakes

2 cups plain flour

2 cups caster sugar

1/2 cup cocoa powder

1/4 cup black cocoa powder

1 1/2 tsp bicarb of soda

2 tsp baking powder

1/2 tsp salt

1 tsp coffee powder

1 cup buttermilk

2 eggs

1/2 cup veg oil

2 tsp vanilla

1 cup boiling water

250g softened butter

500g pure sifted Icing sugar

2-3 tsp black cocoa powder

1 tbsp. vanilla

3 tbsp milk

Preheat the oven to 160 c and line a cupcake tin with papers.

Combine all the dry in a bowl and whisk to remove any lumps.

In a separate bowl combine all the wet ingredients, except the boiling water and whisk.

Combine the wet into the dry and whisk until lump free. On a low speed slowly add in your boiling water.

Once a glossy and smooth mix is formed fill your cupcake cases 3/4 full.

Bake in the oven for 12-15 minutes or until a skewer inserted comes out clean.

Allow them to cool down at room temperature and begin making your frosting.

Beat butter in a bowl until light and pale

Add the sifted icing sugar and whip until smooth

Gradually add milk, and vanilla extract; beat until smooth.

Remove some of the vanilla buttercream and place into a piping bag.

Add the cocoa powder to the remaining buttercream and whisk until smooth and charcoal colour.

Fill the piping bag with charcoal buttercream to get a two toned effect and pipe on your cupcakes.

Eat and enjoy

Cupcakes will last a few days in an airtight container.

If you don’t have access to black cocoa powder just substitute it for regular and it will work fine.

You may have extra icing depending on how much you like on your cupcakes, if so place it in the freezer and save for next time.