Chocolate Cupcakes

Ingredients:

Chocolate cupcakes:

Makes 24 cupcakes

200g unsalted butter, at room temperature.
1 3/4 cups (165g) caster sugar.
4 eggs, lightly beaten.
2  cups plain flour, sifted.
3/4 cups cocoa powder.
2 teaspoons baking powder.
1 cup (250ml) milk.
1 teaspoon vanilla essence.

Chocolate frosting:

60g unsalted butter, softened to room temperature.
1 1/4 cups icing sugar, sifted.
1 tablespoons cocoa powder, sifted.
1 tablespoons milk

Method:

Chocolate cupcakes:

• Preheat oven to 180C.

• Cream butter & sugar in a large bowl or electric mixer until pale.

• Crack eggs into a small bowl & lightly whisk. Slowly add the eggs to the butter/sugar mix, continually stirring.

• Sift in the combined flour, bicarbonate of soda, cocoa powder & milk, carefully folding.

• Stir in the vanilla.

• Line a muffin tin with paper cases, add the cupcake mixture to each case.

• Bake for approximately 20 minutes, until the cakes spring back with lightly tapped.

• Place on a wire rack & set aside to cool.

• Once cooled, decorate with icing.

Chocolate frosting:

Combine all ingredients in a food processor or bowl & mix until smooth.

Pipe onto cupcakes.

Also see:

Vanilla cupcakes