Moist Chocolate Cupcakes Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Whisk the dry ingredients together. Combine the egg, lemon juice with milk, oil and vanilla in another bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Add the hot water to the batter and mix until well combined. Batter will be thin. Fill the cupcake liners about half way and bake at 180 degrees c for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. To make the frosting, beat the butter until smooth. Add the melted chocolate and mix, add the cocoa powder and about half of icing sugar and 2 tablespoons cream and mix until well combined. Add remaining icing sugar, cream and salt and mix until smooth. Pipe the frosting onto the cupcakes. Decorate and serve.

Method:
Beat the whipping cream until stiff peaks form. Gently melt the white chocolate. Beat the cream cheese and 1 tablespoon of icing sugar until light and fluffy. Beat in the white chocolate, vanilla essence and salt until well combined. Fold in the whipped cream. Do not over beat. Serve chilled decorated with pink sprinkles.