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

Amazing chocolate cupcakes

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(65 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins 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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (without buttercream)

  • kcal122
  • fat4g
  • saturates2g
  • carbs19g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.2g
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Ingredients

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 40g unsalted butter (at room temperature)
  • 120ml whole milk
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ¼ tsp vanilla extract

To decorate

  • buttercream, see our recipes for chocolate or plain
  • chocolate vermicelli (optional)

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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sharon0001
25th Aug, 2012
5.05
Tried these for the first time today, and I'm so impressed! A really light sponge, and really chocolate-y! Yummy!
flirtinflight
5th Jul, 2012
5.05
Made these for my son's 3rd birthday party. Delicious!

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