I have made these chocolate cupcakes many (many) times. They are easy to make and tasty, what more do we want eh. They are a bit crumbly, so give kids a plate with them….crumbs seem to go everywhere 😉
I got this recipe from a library book years ago and am not entirely sure what the book was. It could be an old Jane Asher book but I could be wrong!
- 100 g softened butter
- 150 g castor sugar
- 2 eggs (I use large)
- 125 ml milk
- 175 g plain flour
- 25 g cocoa powder
- 2 tsp baking powder
- pinch of salt
- Preheat oven to 180°C (160°C fan). Place 12 cupcake cases in a cupcake/ bun tin – you may actually make more than that.
- Cream the butter until soft with your mixer. Add the sugar and beat again, until light and fluffy.
- Whisk the eggs together in a separate bowl for a few seconds, then gradually add them to the butter mixture, beating all the time.
- Pour in the milk and beat until mixed in.
- Sift in the flour, cocoa powder, baking powder, salt and mix gently to combine.
- Divide the mixture between the cupcake cases. Bake for 20-25 mins or until well risen and slightly springy to touch.
- Allow to cool for 5 mins in the tin and then remove and cool on wire tray.
- Allow to cool fully before icing them.
- 200g softened unsalted butter
- 400g icing sugar
- 2 tablespoons of cooled boiled water
- 75 g dark chocolate melted
Melt the dark chocolate – either in the microwave on 30 second bursts or in a bowl over a saucepan of simmering water (making sure the water does not touch the bowl). Set aside to allow to cool slightly
Soften the butter, gradually add the icing sugar and beat well. Add the water one spoon at a time, while mixing at a very low speed. Beat well on a high speed when combined.
Gradually add the melted chocolate to the buttercream. Beat well. It may look runny but will get fluffy when you beat it.
Pipe it onto the cupcakes when cool. I use a Wilton 1M or 2D nozzle to get the effect in the picture above.