Devils Food Cupcake

At last I have found the perfect chocolate cupcake - It has taken years but this is it!

1. 1

   Preheat oven to 180C
   
   For the Cake
   
   This is really the most delicious cupcake, moist not to stodgy and definitely not too dry
   
   First cream the butter and the brown sugar (it doesnt go light and fluffy like vanilla cupcakes but thats ok)
   
   Meanwhile melt the chocolate in the microwave and set aside to cool
   
   Add the eggs to the sugar mixture and then mix in the cooled chocolate.
   
   Then combine the flour and bicarb and spoon in the flour alternatively with the milk to mix thoroughly
   
   Spoon into cupcake cases and cook for 20 minutes and then check cooked with a skewer or knife and leave to cool.
   
   I tried 3 different icing and to be honest my sons and husband preferred the non chocolatey icing as they felt the chocolatey ones were too rich - whatever takes your fancy!
   
   For the chocolatey icing - 1. melt the chocolate and add to caramel with a teaspoon of vanilla -(You can add a tablespoon of icing sugar to thicken it)
   
   For the ganache i melted double cream and then stirred in the chocolate and vanilla and kept stirring till the chocolate had melted.
   
   For the vanilla icing which was the family favourite i best the cream cheese and icing sugar in an electric food mixer until smooth