19 October, 2017
Chocolate Cupcakes
Here is the recipe for my chocolate cupcakes! The sponge recipe is very versatile. I have used it as the basis of many of my chocolatey cupcake creations including rocky road, Oreo, Ferrero Rocher, Lindor, Lion Bar, Reese’s peanut butter cups and Snickers cupcakes to name a few. The sponge is made with cocoa powder rather than melted chocolate, meaning that it is less sickly and therefore works well with the addition of more chocolate!
This recipe is for 12 plain chocolate cupcakes
Ingredients
- 2 medium eggs
- 85g self raising flour
- 4 tbsp cocoa powder
- 1tsp baking powder
- 110g caster sugar
- 110g soft margarine
Method
- Preheat the oven to 180*C (160*C for fan assisted) and line a cupcake tin with 12 cases
- In a freestanding mixer add all of the ingredients together and mix until combined
- Spoon the mixture between the 12 cases
- Bake for 20 minutes (or until a skewer inserted into the cake comes out clean)
- Remove from oven and allow to cool before decorating
Chocolate Frosting
- 50g unsalted butter softened
- 100g full fat cream cheese
- 250g icing sugar sifted
- 4 tbsp. cocoa powder sifted
Combine the ingredients for the frosting in a free standing mixer and mix well until soft enough to be able to use in a piping bag.
Fill piping bag with the frosting and decorate the cupcakes. My favourite nozzle to use is the Wilton 1M, this gives a Mr Whippy type effect to the frosting.
Decorate the cupcakes with your choice of sprinkles or whatever you fancy really! Marshmallows work well, as does any chocolate!
As I mentioned earlier, this recipe is very versatile. I love to add chocolates such as Lindor, Ferrero Rocher or Reese’s peanut butter cups to the cupcake mix before I put them into the oven so that there is a ‘surprise’ inside the cupcake! I will be posting a recipe for Reese’s peanut butter cupcakes soon, in fact I have a batch in the oven as I type this!
Happy baking!
One thought on : 1
I am bookmarking all these goodies. Great to have this in detail 😀
xxx