I was inspired to try making these after I saw them on another blog HERE.Thanks for sharing your recipe with me!! I ended up changing a few things as I thought cocoa was meant to be added so I added it, and I changed a little thing in the frosting too.
1 cup milk
4 room temperature eggs
1/4 cup canola oil (I used vegetable oil as that is all I had)
1 cup caster sugar
2 tablespoons vanilla extract or essence
2 1/2 cups plain flour
2 teaspoons baking powder
1 teaspoon bi-carb soda
1 cup cocoa (you probably could add a little more if you want it more chocolatey, and I think next time I will add some chocolate pieces to make it even gooier)
1/4 cup strawberry jam.
1. Preheat oven to 175 C and line 2 x 12 hold muffin tins with cupcake papers
2. In a mixing bowl or food processer beat eggs, milk, oil and sugar until the sugar has dissolved and ingredients combined. Add the vanilla and beat for another minute. I have also seen recipes that say to add the eggs one at a time, so I guess you could do that too.
3. Sift flour, baking powder and bi carb soda together and then add half to the wet ingredients. Beat for 30 seconds and then add the remaining flour mixture. Beat until combined.
4. Fill the cupcake tins halfway, then add a teaspoon of jam in the centre of each cupcake (the original recipe used a heavy jam that sank, but mine didn't). If you aren't using a heavy jam that sinks I would then place a little more mixture over the top so the jam is not exposed and spills out.
5. Bake for 20-25 mins or until a skewer comes out clean.
5. Allow to cool and then frost with the whipped cream buttercream (recipe below).
Whipped Cream Buttercream Frosting
1 cup unsalted butter (or 125 gms), softened
2 cups icing sugar (the original called for 6 cups but 2 was more than enough for the 24 cupcakes)
2 tablespoons boiling water
1/4 cup thickened cream
2 teaspoons vanilla extract (essence)
1. Cream butter and icing on low speed. Once combined increase speed and slowly add the boiling water and vanilla.
2. Add the cream and beat until thick and fluffy
3. I used a piping bag to put the cream on top of the cakes, but you could just spoon it on also.
4. Top with half a fresh strawberry. If you are going to be saving these for later top with the strawberry just before serving.