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Amazing chocolate cupcakes

Whip up a batch of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Top with buttercream, or perhaps a cream cheese frosting

  • Prep: 15 mins
    Cook: 25 mins
    plus cooling
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 122
  • Carbohydrates 19
  • Saturated Fat 2
  • Sugar 12
  • Protein 2
  • Fat 4
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 122
  • Carbohydrates 19
  • Saturated Fat 2
  • Sugar 12
  • Protein 2
  • Fat 4
  • Fibre 1
  • Salt 0.2

Ingredients

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1 ½ tsp baking powder
  • 40g unsalted butter (essential that it is at room temperature)
  • 120ml whole milk
  • 1 egg
  • ¼ tsp vanilla extract
  • buttercream, see our recipes for chocolate or plain
  • chocolate vermicelli (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.

  2. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

  3. Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.

  4. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

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