Chocolate cupcakes; who can resist?
You might recognise this intense, chocolate decadence from a previous post - I've just tweaked some of the measurements so that the recipe suits a 12 hole muffin pan rather than one with 30 (an awkward number for cupcake-baking if you ask me..).
Anyway, let's get started!
Ingredients
180g caster sugar
80g flour
1/2tsp baking powder
1/2tsp bicarb
pinch of salt
100ml milk (I use skimmed, any will do)
1tsp vanilla
50g cocoa powder
100ml boiling water
50ml vegetable oil
1 egg
Method
Heat oven to 180C, and line a muffin tray with 12 paper cases.
Stir together the sugar, flour, baking powder, bicarb and salt in a large bowl.
Add the eggs, oil, milk and vanilla and beat using a hand mixer. Stir in the boiling water and then spoon (I use an ice cream scoop for uniform sized cakes) the mixture into the liners.
Bake for 20-25 minutes, or until a skewer/knife inserted into the centre comes out clean. Remove them from the oven and leave to cool.
FROSTING
60g butter, softened
75g cocoa powder
350g icing sugar
40ml milk
1/2tsp vanilla
Melt the butter and stir in the cocoa powder. Alternating, add the icing sugar and the milk, beating on a medium speed. Add in the vanilla, and more milk if needed. The consistency should be easy-spreadable. If it's too thick, add more milk. Either way, this is probably one of the yummiest frostings I've ever tasted!!
It's a bit runny to be piped, so it's best to just spread the frosting onto the cupcakes.
Once frosted, I enveloped the entire thing in a downpour of chocolate sprinkles!! You can find these in almost any supermarket, and they add a little 'umph' to the cake!
Quite simple, but very effective.
Since these are simply mini versions of the giant chocolate cake I made for Kristina, it's inevitable that these are to go down incredibly well!
J xx
