double chocolate fairy cake

I baked these delicious double chocolate cupcakes for my colleague's birthday last week. And I have to say, the cupcakes smell and taste so amazing! However next time I make these cupcakes, I will reduce the amount of sugar for the chocolate fudge icing which I find a little too sweet.

Double Chocolate Fairy Cake
100g dark chocolate
110 unsalted butter
100g caster sugar
2 eggs
140g plain flour
1/2 tsp bicarbonate of soda
1 tsp pure vanilla extract
100ml buttermilk

1. Preheat oven to 170C and line a 12 hole muffin tin with baking case.
2. Melt chocolate in a heatproof bowl over simmering water, and set aside.
3. In a bowl, cream butter and sugars together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Fold in melted chocolate.
6. Sift flour and bicarbonate of soda together and gently stir into the creamed butter. Mix until all the flour is well incorporated.
7. Add vanilla extract and buttermilk and mix until just incorporated.
8. Fill baking cases with mixture and bake for 15 minutes or until they are springy to touch.

Chocolate Fudge Icing
60g dark chocolate
1 tbsp cocoa powder
2 tbsp boiling water
90g unsalted butter
250g icing sugar
1/2 tsp pure vanilla extract
Pinch of sea salt

1. Melt chocolate in a heatproof bowl over simmering water, and set aside.
2. Dissolve cocoa powder in boiling water then stir into melted chocolate.
3. In a bowl, cream butter until light and fluffy.
4. Add icing sugar, vanilla extract, salt and chocolate mixture to creamed butter. Mixing well and beat for another 2-3 minutes until creamy.
5. Pipe chocolate fudge icing on cake.

Recipe from: Peyton and Byrne British Baking