(12 cupcakes)

  • 50 g (125 ml) cocoa
  • 140 g (250 ml) cake flour
  • 200 g (250 ml) sugar
  • 5 ml baking soda
  • 2,5 ml baking powder
  • pinch of salt
  • 1 egg
  • 125 ml hot water
  • 125 ml buttermilk
  • 60 ml sunflower oil
  • 2 ml vanilla essence
  • 2 pears, peeled and cubed

Heat oven to 180 °C. Line cupcake tins with paper cases and spray well with non-stick spray. Sift together cocoa, flour, sugar, baking soda, baking powder and salt. Add egg, water, buttermilk, oil and vanilla essence. Whisk for about 3 minutes with an electric mixer. Fold in pears and spoon mixture into paper cases. Place in hot oven and bake for 15 to 20 minutes or until a testing pen comes out clean. Remove and allow to cool before decorating. Mix icing and cocoa powder. Spoon over cupcakes. Decorate with squares of chocolate.