Description
Delicious chocolate cupcakes topped with fluffy buttercream icing.
Ingredients
Scale
- 180 g Caster sugar
- 180 g Butter (Room temperature)
- 3 Eggs (Free range, medium)
- 2 tbsp Milk
- 150 g Self raising flour
- 30 g Cocoa powder
- 150 g Butter
- 300 g Icing sugar
- 30 g Cocoa powder
- Boiling water
- 2–3 tbsp Sprinkles
Instructions
- Preheat your oven to 160℃/320F fan, 180℃/350F.
- Put 12 cupcake cases into your tin.
- Cream your room temperature butter with your sugar until it’s pale, light and fluffy, using a wooden spoon or an electric hand whisk.
- Add all of the eggs, along with the milk, and sift in the flour and cocoa powder and mix together until everything is well combined.
- Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
- Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
- Now make the buttercream icing. Beat your butter until it’s pale, light and fluffy then beat in the icing sugar.
- Mix the cocoa powder with 1-2 tbsp boiling water, just enough to make a thick smooth paste. Then mix this into the butter and icing sugar.
- You want your icing to be most soft, fluffy and pipeable so add a teaspoon of boiling water at a time until it’s the texture that you want.
- Once the cakes are cooled, pipe or spoon on the icing, and scatter over the sprinkles.
Notes
- Make sure your butter is at room temperature for easy mixing.
- Use an ice cream scoop for evenly sized cupcakes.
- Adjust the boiling water for the desired icing consistency.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg