- 230g butter
- 230g caster sugar
- 230g self-raising flour
- 4 large free range eggs
- 60g Cocoa powder
- 1tsp cinnamon
- 1tsp vanilla extract
- 3tbps milk
- ready made chocolate fudge icing
Firstly preheat your oven to 180c (fan) and in a 12 hole muffin tin line with a cupcake case in each.
In an electric mixer, beat the sugar and butter together for 5 minutes. It should be pale in colour.
Next beat in the eggs one at a time until mixed in. As you add each egg, add a tablespoon of flour with each one.
Next beat in the remaining flour, cinnamon, milk and extract.
Using an ice cream scoop or tablespoon, put a spoonful of cake batter into each cupcake case and bake for 15 minutes or until cooked.
Allow the cupcakes time to cool fully.
Using a piping bag with a nice rose nozzle, pipe the readymade icing on top and decorate with festive sprinkles or decorations.