Method (Makes 24 cupcakes):
Place the cake mix, water and oil into a bowl and mix well for 1-2 minutes.
Place 24 paper cup cases into a cupcake baking tray and spoon the cake batter evenly between them.
Sprinkle a small handful of chocolate chips on top of the batter in each of the cupcake cases.
Bake at 200°C (400°F), gas mark 6, for approximately 18-20 minutes or until springy to touch.
Allow to cool before decorating each cupcake.
For the ‘topping’, mix the cocoa power to paste with the hot water. Sieve the icing sugar into a mixing bowl; add the butter or margarine and the cocoa paste until smooth and pipe onto the cakes.
Decorate with your topping of choice.
Alternatively you can use a ‘ready-made’ chocolate topping/ frosting.
“@Wrightsbaking your Ginger cake mix is just gorgeous and goes so well with orange. Thinking I might try a Ginger/Chocolate combo next :)”
Elizabeth Faulkner
These mixes are just so handy to have in the cupboard and can be whisked up and baked in no time at all - the ready made frosting suggestion in the recipe here is a real time saver too.