A classic...


I thought I would take it back to basics this week and share my classic chocolate cupcake recipe, topped with delicious chocolate buttercream. 
This recipe is bound to satisfy any chocoholic, without being too rich.

Classic Chocolate Cupcakes 

Prep time: 20 minutes 
Cooking time: 12-15 minutes 
Serves: 6 cupcakes 

Ingredients 

For the cupcakes: 

  • 150g softened butter or margarine 
  • 150g caster sugar 
  • 3 free range eggs 
  • 1 tsp vanilla extract/essence 
  • 50g milk or dark chocolate (depends how rich you would like them) 
  • 50g cocoa powder (use a high % cocoa powder)
  • 100g self raising flour 
  • 1/2 tsp baking powder 

For the icing: 
  • 100g softened butter
  • 200g icing sugar 
  • 50g chocolate (melted) 
  • Decoration of your choice for on top 

Method

Firstly, preheat the oven to 180 degrees Celsius, and line a cupcake tray with six cupcake cases. 

 Place the sugar and butter into a bowl, and mix thoroughly until they are completely combined and are of a light fluffy texture. 

 Next, add the eggs one at a time, mixing well between each addition to incorporate as much air as possible. Add the vanilla. 

 Melt 100g of chocolate in the microwave, or in a bowl over a pan of simmering water and let cool before adding to the mixture. If added hot it will cause the mixture to curdle, which may affect the texture of the cakes. 

 Once all the eggs are added sift the flour, cocoa powder and baking powder into the mixture, and gently fold in using a figure of eight action. Then carefully add in 50g of the cooled melted chocolate, being careful to not knock any of the air out. 

 Spoon the mixture into the prepared cases until they are two thirds of the way full, and place into the oven for 12-15 minutes, or until they are spongy to touch. 

 Once cooked place on a wire rack to cool completely. 

 For the butter icing place the butter into a mixer and beat for a couple of minutes, until it is of a lighter colour and soft. 

 Next gradually add the sifted icing sugar until it is fully combined. If the icing is too still you can add a dash of milk until it is of a pipeable consistency. Finally, add the cooled melted chocolate. 

 Prepare a piping bag with the nozzle of your choice, and spoon the icing into the bag until two thirds of the way full. I used a Wilton 2D, six point star nozzle for the cakes pictured above. 

 To create the same pattern as mine you want to start from the outside of the cakes and work your way round in a circular motion going upwards until you get a 'Mr Whippy' ice cream look. 

 Finally, place your desired decoration on top. 
I hope you enjoyed learning how to make these super easy, yet delicious chocolate cupcakes, that everyone will love!







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