巧克力雀巢杯子蛋糕Double Fudge Nest Cupcakes

【杯子蛋糕材料】12人份
优质巧克力粉60克（碱化处理）、滚水125毫升、鲜奶65毫升、香草精1茶匙、牛油65克（软化）、黄糖220克、植物油65克、A蛋2粒、中筋面粉140克+小苏打粉⅔茶匙（筛过）

【装饰】
迷你巧克力复活节彩蛋适量

【软乳奶油霜】
优质黑巧克力粉120克（碱化处理）、无盐牛油160克（软化）、香草精½茶匙、鲜奶⅔汤匙、糖粉200克（筛过）

【做法】
1.杯子蛋糕：将烤箱预热至180°C。把可可粉和热水混合在一个碗中，搅拌至细滑后加入牛奶和香草精，混合均匀。
2.把牛油和糖放入搅拌器中搅拌至发起，在中速搅拌时，慢慢地拌入植物油直至完全混合；然后把鸡蛋逐个加入搅拌均匀；从搅拌器壁面刮出沾料，再混合均匀。
3.把⅓筛过的粉料加到牛油混合物中，搅拌至均匀加入一半的可可混合物；再加入⅓的混合粉料和剩余的可可混合物，搅拌后再加入剩余的⅓混合粉料，搅拌直至完全混合的面糊。
4.把有12个模印的松饼托盘装上纸杯。每个填入约2/3满的面糊，烤20分钟。用竹签插入中心测试，以不沾物为准。如有必要，可多烘烤2~3分钟。
5.完成后，从烤箱中取出蛋糕，待冷却10分钟才脱模，转移到架子凉透。
6.软糖奶油霜做法：在一锅热水里放一个耐热碗，确保碗的底部没有碰到水，然后将切碎的巧克力放入碗中，使其融化，再置放一旁冷却。
7.以中速度搅拌牛油和香草精至呈乳化状，倒入牛奶和巧克力，搅拌直至混合均匀；逐渐加入糖粉，搅拌直至均匀。
8.用刮铲把软糖奶油霜涂沫在杯子蛋糕上，然后以迷你巧克力复活节彩蛋装饰。

【Cupcakes Ingredients】Serves 12 persons
60g good quality cocoa powder (Dutch process), 125ml boiling water, 65ml fresh milk, 1 tsp vanilla extract, 65g butter (softened), 220g soft brown sugar, 65g vegetable oil, 2 large eggs, 140g all-purpose flour, ⅔ tsp soda bicarbonate (sift together)

【Decoration】
Mini candy coated chocolate Easter eggs

【Fudge Buttercream】
120g good quality dark chocolate (coarsely chopped), 160g unsalted butter (softened), ½ tsp vanilla extract , ⅔ tbsp fresh milk, 200g icing sugar (sifted)

【Method】
1.Cupcakes: Preheat oven to 180℃. Combine cocoa powder and hot water in a bowl and stir till smooth. Add milk and vanilla, combine and set aside.
2.In a mixing bowl, beat butter and sugar till light and fluffy. While the mixer is on medium speed, slowly stream in the oil till well combined. Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl and mix again.
3.Add ⅓ of the sifted flour mixture to the butter mixture. Beat till well combined. Add half the cocoa mixture. Add another ⅓ of the flour mixture and the remaining cocoa mixture. Beat. Add the final ⅓ of the flour mixture and mix till well combined.
4.Line a 12 hole muffin tin with cupcake cases. Fill each till about ⅔ full. Bake for 20 minutes. Test the centre with a skewer – it should come out clean. If necessary, bake for 2~3 minutes longer.
5.When done, remove from oven, and leave to cool in the tin for 10 minutes. Transfer to a wire rack and cool completely.
6.Fudge buttercream: Prepare a heat proof bowl over a pot of simmering hot water. Make sure the base of the bowl is not touching the water. Place the chopped chocolate into the bowl and allow to melt. Set aside to cool.
7.Beat the butter and vanilla on medium speed till pale and creamy. Pour in the milk and chocolate, beating till blended. Gradually add in the icing sugar, beating till blended.
8.Using a spatula spread the buttercream on the cupcakes. Decorate with the mini Easter eggs.