So this was my first attempt at making cupcakes, they’re not normally my thing, but my husband loves them… and they’re starting to grow on me… so I wanted some that were definitely going to work. Nothing annoys me more than impressive looking cupcakes only to find out they came from a packet or store bought frosting. There is no need- they are so simple. The only thing is you need to practice doing the frosting, depending on your ability and confidence you can frost them with whatever style tip you like- or just cut cut the corner off your plastic bag, worst case just smear a blob on top- it still tastes good and sprinkles make everything look great right?
These moist Chocolate Cupcakes are the best- and so easy to make, they are really chocolatey with no fancy ingredients.
I have included a basic buttercream icing recipe which will be enough for theis amount of cupcakes.
This recipe makes about 16-18 cupcakes (half filled- do not fill beyond half for this recipe as the batter rises a lot- a thicker batter you may go to 2/3))
- 3/4 Cup Plain Flour
- 1/2 Cup Cocoa Powder (Unalkalinised- not Dutch)
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Bicarbonate of Soda
- 1/4 teaspoon Salt
- 2 Large Eggs (room temperature)
- 1/2 Cup White Sugar or Caster Sugar
- 1/2 Cup Brown Sugar, firmly packed
- 1/3 Cup Vegetable Oil (I used 50% light olive 50% Rice bran)
- 2 teaspoons Vanilla Extract
- 1/2 Cup Buttermilk at room temperature (or 1/2 Cup milk with 1/2 Tablespoon White Vinegar- leave to rest for 5 mins)
- 175 grams Unsalted Butter, very soft but not melted
- 2 teaspoons Vanilla Extract
- 375 grams Icing Mixture, sifted so no lumps
- 3 Tablespoons Milk
- food colouring and sprinkles as desired.
- Preheat the oven to 165 degrees Celsius, Fan Forced. Line a 12 hole muffin tin with cupcake liners and a second tin with 6. (makes approx 18)
- In a large bowl, whisk the Flour, Cocoa Powder, Baking Powder, Bicarb of Soda, and Salt together until well combined.
- In a medium bowl, whisk the Eggs, White Sugar, Brown Sugar, Oil, and Vanilla together until completely smooth.
- Pour half of the wet ingredients into a well in the centre of the dry ingredients. Then add half of the buttermilk. Whisk until combined. Add the remaining wet ingredients and butternilk and then whisk until just fully combined without overmixing. The batter should be thin and runny.
- Spoon the batter into the liners. Fill ONLY HALFWAY up the cupcake liner- this particular batter rises a lot.
- Bake for 18-21 minutes, or until a wooden skewer inserted in the center comes out clean.
- Allow to cool completely before frosting. Or freeze or refrigerate and frost later..
- Beat the softened butter until smooth and fluffy, gradually beat in the icing mixture until fully incorporated.
- Add the vanilla extract, milk and food colouring if using, beat until fully combined.
- Mixture needs to be stiff but able to be piped in a piping bag. If you need any adjustments add a little extra milk if too stiff or extra icing sugar if too runny.
This recipe comes from Sallys Baking Addiction, my favourite recipe blogger. Recipe here