#pickupapascal If you’re a lover of chocolate you will love these cupcakes with a double treat of chocolate, i.e. chocolate inside the cupcakes and as a topping too!

INGREDIENTS

12 mini PASCALL CHOC TIME chocolates

1 3/4 cup castor sugar

2 cups self-raising flour

1 tsp baking powder

1/4 tsp baking soda

Pinch of salt

1/4 cup cocoa powder

2 eggs

1/2 cup cooking oil

1 1/2 cup milk

1 tsp vanilla essence

50 g CADBURY DAIRY MILK Chocolate, grated

Strawberries for decoration

METHOD

1. Get your ingredients together.

2 Preheat oven to 180 degrees Celsius. Line your muffin tray with the cupcake liners and set aside.

3. Put sugar into a bowl. Sift flour, cocoa powder, salt, baking powder and bicarbonate of soda into the same bowl that has sugar.

4. Whisk until a uniform colour is achieved. Make a well in the middle and set aside.

5. In the measuring jug, add the eggs, milk, oil and essence. Beat until combined.

6 Take set aside bowl with flour and pour the egg, oil and milk mixture into the bowl. Mix gently until just combined, taking care not to over-mix as this will cause your cupcakes to have a tough texture. Add the grated chocolate and mix again until just incorporated.

7. Spoon the batter into the cupcake liners, filling each one up 3/4 full. Bake in preheat oven for 15 min.

8. Allow the cupcakes to cool down completely before decorating. Here I used fresh cream frosting. To make your fresh cream frosting click here.

9. Pipe each cupcake with the fresh cream. Top each one with a Pascall ChocTime chocolate. Finish off with a strawberry and some sprinkles (I used chocolate vermicelli) if you like. Enjoy!