Method (Makes 24 cupcakes):
Place the cake mix, water and oil into a bowl and mix well for 1-2 minutes.
Place 24 paper cupcake cases into a cupcake baking tray, and spoon the cake batter evenly between them.
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 18 – 20 minutes until golden in colour and firm to the touch.
Allow to cool before decorating each cupcake.
For the topping, cream the butter or margarine in a bowl until soft.
Melt the chocolate either over hot water or carefully in the microwave (watching it to make sure you don’t burn it), add to your butter or margarine and then add the sifted icing sugar and water.
Pipe onto the cupcakes and decorate with your chosen decorations.
Alternatively you can use a ‘ready-made’ chocolate topping/ frosting.
“I just wanted to tell you how amazing your cake mixes are my 3 children love baking and if we have a busy day always pull one of these from the cupboard for convenience. They love all of your mixes apart from the Ginger cake their favourite is Chocolate Fudge cake. Please keep up the good work you have some very happy little fans."
Laura Bryant
This recipe is perfect for any chocaholics amongst you and always popular with children, especially if they have had a hand in the making or decorating of them. Deb the Bread