Half-moon Cupcakes

By SweetyBakes

Ingredients

• 1 cup unsalted butter
• 3/4 cup milk
• 1 cup superfine sugar
• 1/4 cup unsweetened cocoa powder, sifted
• 1 tsp pure vanilla extract
• 4 eggs
• 1 1/2 cups self-rising flour, sifted
• 1/2 cup all-purpose flour, sifted
• For Frosting
• 1 1/2 cup confectioners' sugar, sifted (for frosting)
• 2 tsp unsalted butter (for frosting)
• 1 1/3 cups chopped bittersweet chocolate (for chocolate topping)

Preparation

Step 1

Preheat the oven to 350º F. Line 16 standard muffin cups with paper liners.2
Beat the butter, sugar, and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the flours alternately with the milk. Divide the mixture in half and stir the cocoa through one half of the mixture until well combined. Divide the chocolate mixture evenly into half of the paper liners. Then divide the plain mixture into the other half, so that each liner is filled with half chocolate and half plain mixtures. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the middle of a cake. Transfer onto a wire rack to cool.

3
To make the frosting, place the confectioner’s sugar and butter in a small, heatproof bowl. Stir in enough warm water to form a smooth paste. Set the bowl over a small saucepan of simmering water and stir until smooth and glossy. Remove from the heat. Spread the frosting over the white side of each cake.

4
To make the chocolate topping, place the chocolate in a small bowl over a saucepan of simmering water, and stir occasionally until the chocolate has melted. Spread the chocolate over the other half of the cakes.