How to Make Chocolate Cupcakes
Chocolate Cupcake Ingredients:
1 2/3 cups of white flour
1 1/4 cups of white sugar
2/3 cup of cocoa (I like Dutch cocoa, choose a good quality brand)
1 1/2 teaspoons baking soda
4 ounces butter (125grams)
2 eggs (free range of course)
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 teaspoons of vanilla, almond or peppermint essence
1. Throw all the ingredients into your mixer bowl and beat with an electric beater for at least 5 minutes or until the ingredients are blended and have gone a pale colour and is this consistency...
2. Line a muffin tin with coloured cupcake cases and spray the inside of each one with a little cooking oil spray (use a mild flavoured one rather than olive oil which can overpower the taste of the cupcake)
3. Drop a spoonful of cupcake batter into each case until it's about half a centimetre from the top of the case
4. Bake in a 180 degree Celsius oven (350 degrees Fahrenheit) for 10-15 mins or until the surface of the cupcake springs back into shape when you press it (careful! the cupcakes will be hot!!) - if it squidges down the inside is still uncooked so return them to the oven and test in another 5 minutes.
5. Cool cupcakes on a rack and wait until they are completely cold to ice or the icing will run straight off the cupcakes in a gooey puddle.
6. How to Make Cupcake Icing:
- 1 cup icing sugar (confectioner's sugar)
- 3 tablespoons butter or margarine
Mix melted butter/margarine and icing sugar together then add the milk a couple drops at a time until the icing is a thick, spreadable consistency. If you make it too runny add some more icing sugar. Flavor with essence (orange, vanilla or peppermint all go well with chocolate cupcakes) and color with a natural food coloring if you wish.
7. Spread the cupcake icing onto the cupcake with a knife (dip it into hot water to stop the icing sticking to it) or put the icing into a plastic bag (the zip lock kind you put sandwiches into is perfect) and snip off the corner so you can gently squeeze the icing out onto the cupcake. You can also use icing nozzles this way by putting them into a plastic bag - it saves washing up afterwards.
8. Decorate with candies like these little fruit candies or try orange icing and jaffas, green peppermint icing and a mint leaf or yellow icing and a banana lolly. If you're icing job is a bit messy cover it with a scattering of chocolate hail, hundreds and thousands or dessicated coconut. Nom!
Now try making the Chocolate Celebration Cake with the same recipe!