For the Cupcakes: Pre-heat the oven to 180°C Fan / Gas Mark 4. Whisk the butter and Lyle’s Golden Syrup® until soft and creamy, then beat in the eggs a little at a time.
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Step 2
Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture.
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Step 3
Gradually add the milk and stop when the mix reaches a soft consistency that easily falls from the spoon.
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Step 4
Line a bun tray with 9 cupcake cases and equally divide the mixture into them.
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Step 5
Bake for 20 minutes or until a skewer comes out clean.
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Step 6
For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
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Step 7
Sift in Tate & Lyle® Icing Sugar until soft and smooth, then mix in the melted chocolate.
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Step 8
Spoon into a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes.