Chocolate Cupcake Recipe

This chocolate cupcake recipe is great. It has a rich chocolate flavour that could satisfy any chocolate lovers cravings. They taste great and personally I love them. The chocolate base with plain vanilla butter cream tinted would be nice for a child's birthday. You could add some edible glitter and sprinkles to make them look even better!

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.

Happy Cupcaking!

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