Amazing Chocolate Cupcakes
Indulge in these decadent chocolate cupcakes with a moist and tender crumb, topped with a luscious layer of buttercream frosting. Perfect for satisfying your sweet cravings!
— Constant Cookbook
Ingredients
- For the cakes
- 100g plain flour
- 20g cocoa powder (i use cadbury bourneville)
- 140g caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 40g unsalted butter (essential that it is at room temperature)
- 120ml whole milk
- 1 egg
- 1/4 tsp vanilla extract
- a 12-hole cupcake tray,lined with paper cases
Instructions
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
- Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.
Yield
Makes 12 cakes
Nutrition
- Calories: 122 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.2 milligram of sodium
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