Chocolate Pineapple Cupcakes

Recipe adapted from Women's Weekly Cupcake Cookbook

Makes 15 Cupcakes
Ingredients
1 1/2 Cup (225g) self-raising flour
1/3 cup (35g) cocoa powder
3/4 cup (165g) caster sugar
185g softened butter
3 eggs
1/2 cup (125mls) milk
2/3 cup of Pineapple Lumps cut into small cubes

Method
1. Preheat oven to 180C/ 160C fan forced. Line holes of muffin pans with cupcake liners.
2. Sift dry ingredients into large bowl, add remaining ingredients, except the lump cubes; beat with electric mixer on low until speed until ingredients are combined. Increase speed to medium; beat until mixture is smooth and has changed to paler colour.
3. Now add the Pineapple lump cubes, gently fold through the batter.
4. Drop 1/4 cup of mixture into cases. Bake for about 20 mins. Stand cakes for 5 minutes before turning onto rack to cool.
5. Frost as desired. Enjoy!I have had several people ask me for tips with using cream cheese frosting, honestly, my number one tip is to keep the cream cheese in the fridge right up until you use it! It tends to hold its shape much better this way. The only other tip I can give is test the consistency of the frosting in the bowl by using a spoon and seeing if it will hold a peak first, if it wont hold in its shape there, it ain't gunna hold its shape coming out the piping bag! If it is looking too runny, you can either add more icing sugar, or you can give it some time in the fridge then come back to it later.