Easy Chocolate Cupcakes for Valentines Day - butter

Method

• Bring butter and egg to room temperature.
• Beat the egg.
• Combine all ingredients and sift.
• Also combine the ingredients.
• Add butter into a bowl and whisk until it becomes creamy.
• Add granulated sugar in 2 or 3 batches.
• Mix well until whitened.
• Add beaten eggs in 2 or 3 batches.
• Mix well and briskly.
• Preheat oven to 180C.
• Add half of the powdered ingredients and mix until nice and smooth.
• Add half of the combined ingredients.
• Using a rubber spatula, fold in lightly in cutting motions.
• Mix in the rest of the powdered and ingredients and mix lightly until it's not floury.
• Add a few drops of vanilla extract to finish.
• Fold in.
• If you're decorating the cakes later, pour the dough until it fills about 60% of the tin or cupcake liners.
• Otherwise, fill about 80%.
• Smooth out the surface with a spoon.
• Bake for about 20 minutes at 180C.
• Test with a bamboo skewer and make sure it comes out clean.
• That's it for the base cake.
• After the cakes have completely cooled down, finely chop up the chocolate bar and melt in a double broiler.
• Make sure it melts thoroughly and becomes smooth.
• Scoop up the melted chocolate and drizzle over the cakes from about a height of 20 cm.
• Decorate with sprinkles before the chocolate hardens.
• Voila.