Perfect chocolate cupcakes

Step 1/7

• 18¾ g butter
• 18¾ g caster sugar
• 18¾ g self raising flour
• ⅛ tsp baking powder
• ⅓ eggs
• ⅛ tbsp unsweetened cocoa powder

• Electric whisk
• bowl

Mix all the cake ingredients in a mixing bowl until well combined

Step 2/7

• ice cream scoop
• cupcake tray

Use an ice cream scoop to spoon the mixture into large cupcake or muffin cases

Step 3/7

• oven

Bake the cupcakes for 15-20 minutes or until they are no longer liquidy

Step 4/7

• Cooking rack

Place the cupcakes on a cooling rack as soon as possible so they do not get greasy bottoms in the tray.

Step 5/7

• 9⅛ g butter (for the icing)

• whisk
• bowl

For the icing, beat the butter in a bowl until soft and creamy

Step 6/7

• 14⅝ g icing sugar (for the icing)
• 4⅝ g unsweetened cocoa powder (for the icing)
• ⅛ tbsp milk (for the icing)

• wooden spoon

Add and combine the icing sugar and cocoa powder and mix well. Add 1-2 tbsp of milk if necessary to allow the icing to be smooth but not runny.

Step 7/7

• piping bag
• Piping nozzle

Scrape the icing into a piping bag with your choice of nozzle on the end, and pipe onto cool cupcakes and decorate as desired

Enjoy your meal!