Chocolate Cupcakes
Chocolate cupcakes are the best kind of cupcakes to eat and bake because they have a rich flavour with a perfectly moist and tender crumb that melts in your mouth. Baking chocolate cupcakes is straightforward and an enjoyable experience.
Preparation time: 25 minutes
Cook time: 20 minutes
Makes: 12
Ingredients:
For the sponge:
- 150g self-raising flour
- 50g cocoa powder
- 200g golden caster sugar
- 100g unsalted butter, softened and cubed
- 1 large egg
- 100ml whole milk
- ½ tsp vanilla extract
For the buttercream:
- 100g salted butter, softened and cubed
- 150g icing sugar, sifted
- 25g cocoa powder
- 2 tbsp whole milk
- 50g dark chocolate, melted and cooled (optional)
Method:
Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4 and line a 12-hole muffin tin with paper cases. In a bowl, whisk together the soft flour, rich cocoa powder, and a pinch of salt, then set aside.
Step 2: Cream together the sugar and butter with an electric mixer until the mixture is light and fluffy. In a jug, whisk together the egg, whole milk, and vanilla. Gradually add the milk mixture to the butter mixture in two stages, using a low speed. Mix thoroughly after each addition, ensuring everything is well combined before adding the flour mixture.
Step 3: Spoon the batter evenly into the cupcake cases and bake for about 20 minutes, or until they’re beautifully golden on top. Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Step 4: For the buttercream, gradually beat the softened butter with the icing sugar until it becomes smooth and velvety. Blend in the cocoa powder and beat again until well mixed. Add the milk and combine thoroughly. Increase the speed and continue beating the buttercream for at least 5 minutes until it’s light, fluffy, and creamy. Working quickly, fold in the melted chocolate, then transfer the rich mixture to a large piping bag. Pipe it onto the cupcakes in a tall, elegant swirl.
Recipe by OliveMagazine.
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