Chocolate cupcakes and white and milk chocolate icing on cake platter with sprinkles

Amazing chocolate cupcakes

  • Rating: 4 out of 5.110 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus cooling
  • Easy
  • Makes 12

Whip up a batch of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Top with buttercream, or perhaps a cream cheese frosting

  • Vegetarian
Nutrition: per serving (without buttercream)
NutrientUnit
kcal122
fat4g
saturates2g
carbs19g
sugars12g
fibre1g
protein2g
salt0.2g
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Ingredients

To decorate

  • buttercream
  • chocolate vermicelli (optional)

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.

  • STEP 2

    Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

  • STEP 3

    Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.

  • STEP 4

    Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

Goes well with

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    Overall rating

    Rating: 4 out of 5.110 ratings
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