Perfect chocolate cupcakes

Too few ratings

Difficulty

Medium 👍
30
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Pieces:-24+
225 g butter
225 g caster sugar
225 g self raising flour
1 tsp baking powder
eggs
2 tbsp unsweetened cocoa powder
110 g butter (for the icing)
175 g icing sugar (for the icing)
55 g unsweetened cocoa powder (for the icing)
1 tbsp milk (for the icing)

Utensils

  • Electric whisk
  • 2 bowls
  • ice cream scoop
  • cupcake tray
  • oven
  • Cooking rack
  • whisk
  • wooden spoon
  • piping bag
  • Piping nozzle
  • Step 1/7

    • 225 g butter
    • 225 g caster sugar
    • 225 g self raising flour
    • 1 tsp baking powder
    • eggs
    • 2 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

    • 110 g butter (for the icing)
    • whisk
    • bowl

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

  • Step 6/7

    • 175 g icing sugar (for the icing)
    • 55 g unsweetened cocoa powder (for the icing)
    • 1 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

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