Eggless Chocolate cup cakes

Every one is baking goodies this season. There is so much to see, learn, gasp , drool and be in awe off about baking that one would get a mental exertion seeing them.
To overcome this avalanche one would think I am off baking, well instead, I opted to bake the most simplest and cutest looking cup cakes. 

Ingredients (for 15-18 medium size cup cakes)

200 gms All purpose Flour

100 gms Sweetened Condensed Milk

85 gms softened butter

75 gms castor sugar

50 gms cocoa powder

2 tspn baking powder(I use little more for chocolate cup cakes to make them lighter)

1/2 tspn baking soda

1 tspn vanilla extract

For frosting

75 gms dark chocolate

75 gms icing sugar

50 gms softened unsalted butter

2 tbsp chocolate hazelnut paste

Method

1) In a bowl, mix the flour,cocoa powder, baking powder and soda and stir well using a whisk. Set aside

2)In another bowl, mix the condensed milk and butter to form a homogeneous mixture. Beat lightly.

3) Add the castor sugar to the butter mixture and mix until the sugar is dissolved.Add the vanilla extract and stir in.

4)Now add the flour mixture to the wet ingredients and fold in to form a smooth batter. Add some water if the mixture appears thick but work your way through it first. Add water only if you find it difficult to use the spoon. I had to add about 1/2 cup of water .

5) Preheat the oven for 5 min at 180c.

6) Line the cup cake / muffin tray with liners and pour the batter.

7) Bake for about 12-15  min the first batch and 10 min for the next or until toothpick comes out clean.

8)In another bowl, beat the butter with about 1/3rd sugar.

9)Melt the chocolate using double boiler or microwave. When it is slightly cooled, add the icing sugar and beat well. I do not add any butter, but if yours appears lesser glossy beat in a tbsp of butter.

10) When the cup cakes are cool top them with the combination of chocolate, butter and hazelnut icings.

Gobble down with a cup of hot coffee