Chocolate and a cupcake lover? Use this recipe to produce 12 yummy chocolate cupcakes.
Nearly everyone loves chocolate! It has a delicious flavor and can be used for almost anything. Many people are fond of eating chocolates especially when it is in cakes, cookies and other food. Cupcakes with chocolate flavors are very common and something most people enjoy consuming!
What you will need:
For the sponge cake:
- 100g self-raising flour, sifted
- 145g caster sugar
- 40g butter, at room temperature
- 20g cocoa powder
- 120ml whole milk
- 1 large egg
- 1/2 tsp vanilla extract
- 1 teaspoon instant coffee, dissolved in 1teaspoon hot water
- 100g 70% cocoa dark chocolate, cut into small chunks
For the icing:
- 225g butter
- 350g icing sugar, sifted
- 50g cocoa powder
- 1 tablespoon whole milk
Now follow these steps:
For the cake bit, preheat the oven to 180C/gas 4. Then line a cupcake tin with cupcake paper cases. Mix the flour, butter, sugar and cocoa powder together until it looks like crumbs.
Pour in half of the milk and beat until it has been mixed properly. In a separate bowl, whisk the remaining milk together with the egg, vanilla essence and coffee. Pour into the batter and beat for a couple of minutes until smooth. Fold though the chocolate chunks with a spoon.
Tip: If it gets a little messy around the milk stage, do not worry because it will come together!
Divide the mixture between the 12 paper cases, filling each one up to 2/3 full. Bake in the oven for 20 minutes or until the sponge bounces back when poked gently with finger. Leave to cool, while you make the frosting.
Tip: Use a small skewer to poke into the cake, if there is anything on the skewer then it needs a little more baking time.
Now for the icing, tip the butter, icing sugar and cocoa powder together an mix until well combined. Then add the milk and beat for a couple of minute until light and fluffy.
When the cakes have cooled completely, carefully spoon 1/3 of the icing into a piping bag and use it to decorate the cupcake. To finish the cupcakes add chocolate chunks on top of each cupcake.
Tip: Use a palette knife to spread 2 tablespoon of icing onto each cupcake.