Chocolate Cupcake Recipe

Chocolate is usually a hit with everyone I mean who wouldn't enjoy chowing down on a soft,fluffy chocolate cupcake? I know I would love it. Especially with a smooth, sweet chocolate butter cream that literally melts in your mouth. Sounds good? Yep, thought so now get baking so you can start eating!

So here is the recipe for the moist Chocolate Cupcakes-

Ingredients for 12 Chocolate Cupcakes-

Chocolate Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 145 grams all purpose flour
• 50g cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk

Buttercream Frosting:

• 200 grams confectioners’ sugar (icing or powdered sugar), sifted
• 30g cocoa powder
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream

To Top:

• 150g of Good quality chocolate

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour, cocoa and baking powder together. Then add salt.
• Then alternately add the flour, cocoa powder mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar and cocoa powder bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is  the desired consistency.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife
• To top it melt the chocolate. Then using a spoon swirl the chocolate in in to shapes to stick on top.
• Put it in the fridge to harden for 20 minuets.
• Carefully place the chocolate swirl on top of the buttercream.

Now serve, and enjoy! I hope you like the Chocolate Cupcake Recipe.

Click Here For More Recipes