2x 80 g milk chocolate, melted
500 g chocolate muffin mix
160 ml sunflower oil
2 large eggs
190 ml milk
CHOCOLATE BUTTER ICING:
125 g butter, softened
200 g icing sugar
45 ml cocoa powder
45 ml milk
Preheat oven to 180 degrees C. Prepare muffin tins.
On a double boiler, melt the chocolate. Melt until smooth. Remove from heat and allow to cool.
Mix all the cupcake ingredients together, as well as the chocolate.
Spoon into muffin cups, bake for 30-35 minutes.
Allow to cool and pipe butter icing rosettes onto cupcakes.