LOLA’s Chocolate Milk is our version of the cold, cocoa-flavoured milk drink. It combines our light, fluffy and moist chocolatey cupcake with our delicious vanilla milky buttercream. Simple to make and super creamy for an ultra-delicious afternoon treat.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Put the chocolate and butter in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts and you have a smooth, glossy mixture. Remove from the heat and stir in the sugar. Let cool for 10 minutes.
Now beat with an electric hand mixer for 3 minutes. Add the eggs, one at a time, beating for 10 seconds between each addition. Sift the flour, cocoa and salt into the bowl and beat until blended.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the vanilla buttercream.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Sift half the sugar into the bowl, beating until incorporated. Add the second half of the sugar and beat on low speed. Add the vanilla. Slowly pour in the milk and when it is mixed in, beat for 3–5 minutes on a higher speed.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Decorate with chocolate sprinkles and dust with edible glitter.
