Chocolate cupcakes

Chocolate cupcakes

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

Nutrition and additional data

Nutrition: per serving (with no buttercream)


Baking powder

Baking powder is a raising agent that is generally utilised in cake-creating. It is made from an alkali…

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

To decorate

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

Heat oven to 180C/160C fan/gasoline four. Place the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electrical mixer with a paddle attachment (or use a handheld electrical whisk). Beat on a slow velocity right up until you get a sandy consistency and everything is combined.

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

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

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

Joss Whedon

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