Strawberry filled Chocolate Cup Cake

I never say "No" to Chocolates! Especially "exquisite beauties" such as these made from 100% Belgium Chocolates....

Have tried many recipes but I like this one best from Chef Hidayat. Light and luscious.

Ingredients for the Chocolate Cup Cake:
2 cups self-raising flour (sifted)
1 tsp baking powder (sifted)
4 tbsp cocoa powder (sifted)
1 cup granulated sugar
3/4 cup salted butter (softened at room temperature)
1/4 cup buttermilk or plain yoghurt
4 eggs
1 tbsp vanilla essence
1/2 to 1 cup bakeable chocolate chips (depending on how chocolatey you like)
　
Method:
Preheat oven to 180degreesC. Line muffin pan with cupcake paper cups.
Mix together the butter, yoghurt, sugar, eggs, vanilla essence. You may use an egg beater if you do not have an electric mixer. If you are using mixer, put it on low.

Add the flour, baking powder, cocoa powder and mix gently. Add the choc chips and mix using a spatula.
Fill up cups up till 2/3 full only, as the cake will rise when baked.

If you are using filling (I used strawberry) you may fill up the cups up to 1/4 full and put 1 tsp of filling and top up with the cake mixture till about 2/3 full. Bake for 15 minutes. You may need to vary the baking time according to your oven. Mine bakes at 15 minutes.

Cool the cakes before you swirl them with icing cream. Decorate as you like...voila..you got cupcakes..:)

To make the icing cream:
1 cup butter (250g)
1/2 cup icing sugar
1 tsp vanilla essence
Cream to ivory white and add the flavour colour of choice and continue creaming until you get a nice colour that you like. I use strawberry pink