Chocolate cupcake recipe

This classic chocolate cupcake recipe is easy to follow and makes perfectly delicious chocolate cupcakes every time. This recipe not only shows you how to make soft, chocolate sponge cakes, it also shows you how to make a rich chocolate buttercream to pipe on top. This is the ultimate chocolate cupcake recipe and regularly voted into the top cake recipes on Good food. These cupcakes are great for sharing and would be perfect for kid’s parties or family gatherings.

TIME

Prep: 15 mins

Cook: 22 mins

Total: 37 mins

Cuisine: Halloween

NUTRITIONAL FACTS

Calories: 265 per serving

Fat: 3.7g

Carbs: 67g

Protein: 4.2g

Full Recipe in Details

INGREDIENTS

110 grams of plain flour
22 grams of cocoa power
1.5 tbsp of baking power
145 grams of caster sugar
45 grams of unsalted butter
125 ml of whole milk
pinch of salt
1 large egg
1/4 cup vanilla extract

FOR THE CHOCOLATE BUTTER CREAM

200 grams of unsalted butter
600 grams of icing sugar
90 grams of cocoa power
85 ML of whole milk

GUIDE / INSTRUCTIONS

Preheat the oven to 170°C (325°F) gas 3. Put flour, cocoa, sugar and baking powder, salt, and butter in a free-standing mixer. Mix together.
Whisk milk, egg, and vanilla in a jug. Slowly pour half into the mixture, beat to combine, and then turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down and pour in the remaining mixture. Continue to mix for a couple of minutes. Spoon mixture into the 12 cases and cook for 20 minutes.
FOR THE CHOCOLATE BUTTER CREAM: Beat icing sugar, butter and cocoa powder together in a free-standing mixer. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and mix for 5 more minutes.
Use a piping bag and metal nozzle to pipe onto the top of cooled cupcakes.