Chocolate Cupcake Day

Happy Chocolate Cupcake Day! Today, the 18th of October, is Chocolate Cupcake Day and to celebrate I’m sharing these super cute chocolate cupcakes. It’s a really simple recipe and let’s be real, who doesn’t love classic chocolate cupcakes?

Serves: 12

Prep time: 20 minutes

Cook time: 20 minutes

Difficulty: Easy

IMG_1447

Ingredients

125 g plain flour

60 g cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

115 g unsalted butter, softened

200 g caster sugar

2 tsp vanilla extract

2 eggs

1 tbsp milk

3 tbsp tonic water (this is my trick for super light and fluffy cupcakes!)

Chocolate chips/melts (either white or milk, your choice), plus extra for decorating

1 1/2 cups unsalted butter, softened

1 cup cocoa powder

5 cups icing sugar

1/2 cup milk

2 tsp vanilla extract

Method:

  1. Preheat oven to 180°c and line a cupcake/muffin tin with cases.
  2. Sift together the flour, cocoa powder, baking powder and salt in a bowl. Put the butter and caster sugar into a separate bowl and beat until pale and fluffy. Add the vanilla extract, then add the eggs, one at a time, beating after each addition.
  3. Gradually add the flour mixture, then stir in the tonic water and milk (you may need to add a little more if it’s too dry). Stir in the chocolate chips (or alternatively you can pop a few melts in just before I put the cupcakes in the oven).
  4. Spoon the batter into the paper case (I added the melts in here) and bake for 20 minutes, until risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin before transferring to a wire rack to cool completely.
  5. To make the icing, cream together the butter and cocoa powder until well-combined.
  6. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Add vanilla extract and combine well. If the icing appears too dry, add a little more milk until it reaches the right consistency.
  7. Pipe the icing onto the cupcakes (I used a rose swirl) and top with decorations (I used silver pearls, however they probably would have looked better without to be honest!).

Enjoy 🙂

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