Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 12 muffin cases.
Step 2: Beat the margarine with the sugar until light in texture.
Step 3: Gradually whisk in the eggs and Vanilla Extract.
Step 4: Sift in the flour, cocoa powder and Baking Powder. Using a metal spoon, fold the dry ingredients into the mixture.
Step 5: Spoon the mixture into the Muffin Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Step 6: Use the Chocolate Easy Swirl Cupcake Icing to decorate. Hold the can at a downward horizontal angle to the cupcake, place your finger towards the tip of the nozzle and push firmly down to start the flow of the icing.
Step 7: Decorate with colourful chocolate beans to finish.
|Per Serving||Per 100 g / ml|
|Fat||39.04 g||20.33 g|
|Carbohydrate||49.89 g||25.98 g|
|Protein||24.90 g||12.97 g|
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