Fudgy Chocolate Cupcakes
- Preparation and cooking time
- Total time
- Easy
- Makes Cakes
Ingredients
- 125g butter
- 1 tsp vanilla extract
- 100g caster sugar
- 2 free range eggs
- 150g plain flour (minus 2 tbsp)
- 2 tsp baking powder
- 2 heaped tbsp cocoa
- 60ml cup milk
- 1 tbsp soured cream
Optional chocolate ganache icing:
- 100g chocolate (milk or plain)
- 100ml double cream
- 1 tbsp golden syrup
Method
- STEP 1Preheat oven to 200C/fan 180C/gas 6.
- STEP 2Cream butter, vanilla and sugar with a wooden spoon until light and fluffy.
- STEP 3Add eggs one at a time, beating well after each addition.
- STEP 4Fold flour, baking powder and cocoa into creamed mixture. It's a good idea to sift the cocoa powder as it often has lumps.
- STEP 5Stir in the milk and soured cream lightly to combine.
- STEP 6Place paper cases in your muffin/cup cake tin and spoon mixture into each case. I use a dessert spoon and get 12 large cup cakes.
- STEP 7Bake at 190 degrees C for 12-15 minutes, until cakes spring back when lightly touched. Transfer to a wire rack to cool.
- STEP 8To ice: you can eat these cup cakes warm with no icing and they are delicious and chocolatey. To ice - I personally use a chocolate ganache but a cocoa buttercream icing would also be yummy. For ganache - gently melt the chocolate and cream with the golden syrup, stirring continuously until thick. Leave to cool slightly then spoon over the cupcakes. The ganache will harden slightly as it cools.