You can use the chocolate cupcake base and use whatever you want to flavour them. I’ve used cherry ripes, but they are equally good with crushed oreos.
1 1/2 cup SR flour
1/2 cup cocoa powder
1 cup sugar
1/2 tsp baking powder
1/2 cup vegetable oil
3/4 cup milk
3/4 cup hot water
4 cherry ripe bars (1 for decoration)
125 g unsalted butter
1 1/2 cup icing sugar
extra cocoa to dust
Heat oven to 180°C, line 12 hole muffin tin with muffin cases.
Chop up 3 of the cherry ripe bars and divide evenly among muffin cases.
In a large bowl mix SR flour, sugar, cocoa powder, baking powder & sugar. In a small jug mix milk, oil and egg – pour into dry ingredients and mix well. Next, pour hot water into this mixture and mix to combine.
Pour chocolate mixture over cherry ripes in muffin cases until nearly full.
Cook in oven until firm to touch, leave to cool and then pipe butter cream onto cakes and decorate with extra cherry ripe and cocoa.
To make butter cream – beat softened butter and sugar until pale and creamy.