To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently simmering water, stirring until smooth and shiny. Remove the bowl from the pan and leave ...

The cupcakes are also topped with creamy and smooth icing for a double chocolate “whammy” you ... Remove to cool completely. Cream the butter with the vanilla, salt, and cocoa powder in ...

Meanwhile for the white chocolate buttercream, cream the butter, vanilla and icing sugar together in a ... For the ganache, heat the double cream in a saucepan until just boiling, then remove ...

Place the butter and chocolate into a double boiler and stir until melted ... use an apple corer and make a well in the centre and fill it with the frosting too. It results in very nice and chocolatey ...