Easy Chocolate Cupcakes
This tried-and-tested Chocolate Cupcakes method works every time, even for beginner bakers out there, and the results are perfectly moist bundles of joy.
Servings: 12 Cupcakes
Ingredients
For the cupcakes:
- 180 g Caster sugar
- 180 g Butter Room temperature
- 3 Eggs Free range, medium
- 150 g Self raising flour
- 30 g Cocoa powder
- 2 tbsp Milk
For the buttercream:
- 150 g Butter
- 300 g Icing sugar
- 30 g Cocoa powder
- Boiling water
To decorate:
- 2-3 tbsp Sprinkles
Instructions
- Preheat your oven to 160℃/320F fan, 180℃/350F.
- Put 12 cupcake cases into your tin.
- Cream your room temperature butter with your sugar until it's pale, light and fluffy, using a wooden spoon or an electric hand whisk.
- Add all of the eggs and sift in the flour and cocoa powder and mix together until everything is well combined.
- Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
- Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
- Now make the buttercream icing. Beat your butter until it's pale, light and fluffy then beat in the icing sugar.
- Mix the cocoa powder with 1-2 tbsp boiling water, just enough to make a thick smooth paste. Then mix this into the butter and icing sugar.
- You want your icing to be most soft, fluffy and pipeable so add a teaspoon of boiling water at a time until it's the texture that you want.
- Once the cakes are cooled, pipe or spoon on the icing, and scatter over the sprinkles.
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Notes
To store: Keep these in an airtight container that ISN’T plastic, somewhere cool (so usually dark too) but not a fridge.
Quantity: If you measure the batter out equally into the cupcake cases, this recipe will make 12 perfect cakes. There might not be a lot of batter in each case, but don’t worry! Have faith, they should rise to just the right size. Please don’t be tempted to add more into the cases - if you overstuff them with batter, they could rise too much in the oven, which will then cause them to sink and ruin.
Ice cream scoop: Use one to make sure you dish your batter up evenly into the cupcake cases.
For light, fluffy buttercream: If your buttercream is too stiff, add more boiling water, a little at a time until it is a smooth pipe-able texture.
Don’t over bake: Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.
Nutrition
Calories: 328kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 13mg | Potassium: 104mg | Fiber: 2g | Sugar: 38g | Vitamin A: 355IU | Calcium: 25mg | Iron: 0.8mg