When it comes the baking and decorating cakes you all probably know by now, I love to make cupcakes. I think it’s so important to have a good cupcake recipe that you can rely on every time to create the perfect soft sponges, that melt in your mouth. A few months ago I shared with you my vanilla cupcake recipe, so I thought it was about time I also shared with you how I make my chocolate cupcakes and also the chocolate buttercream to go on top.
Making the cupcakes
I absolutely love these chocolate cupcakes, and the great thing is to make the cupcakes themselves you’ll only need 6 ingredients. The ingredients below make a batch of 12, with enough smooth, creamy buttercream to create a beautiful chocolate swirl on top. In the video I used the Wilton 1m piping tip and finished the cupcakes off which these pretty coloured sprinkles by Scrumptious.
The ingredients you will need to make 12 chocolate cupcakes is:
6oz/ 170g – Self Raising Flour
7oz/ 200g – Butter
7oz/ 200g – Caster Sugar
2 eggs
30g / 1oz – Cocoa Powder
2tbsp – Milk
Chocolate Butercream
10oz / 312g – Icing Sugar
6oz/ 170g – Salted Butter
30g / 1oz – Cocoa Powder
2tbsp – Milk
Scroll down for the full step by step recipe.
Baking your cupcakes
When baking these cupcakes, you need to set your oven to 180 degrees Celsius and use a normal oven setting. Actually all the cakes I make I always like to make sure I’m using a normal oven setting. What I mean by this is I don’t use the fan option on my oven.
I often get asked why people’s cupcakes are crunchy on the outside and under baked in the center. The reason for this is that when baking cakes in a fan oven, the fan makes the cakes bake a lot faster on the outside, so instead of getting an even bake, the center will require a lot longer. Also as the mixture bakes it rises, so if your cupcakes have crusted on the outside the mixture rises up through the center and can resemble small volcanos.
In my opinion the normal oven setting is so important. I you do only have a fan oven you need to reduce the temperature and bake for a little longer.
I really hope you enjoy this recipe tutorial and find it useful if you are looking to make your own chocolate cupcakes.
Chocolate Cupcakes Recipe
Ingredients
For the Cupcakes
- 170 g Self Raising Flour (6oz)
- 200 g Room Temperature Butter (7oz)
- 200 g Caster Sugar (7oz)
- 2 eggs (medium)
- 30 g Cocoa Powder (1oz)
- 2 tbsp Milk
For the chocolate Buttercream
- 312 g Icing Sugar (10oz)
- 170 g Salted Butter (6oz)
- 30 g Cocoa Powder (1oz)
- 2 tbsp Milk
Instructions
- To make the chocolate cupcakes; add all of your ingredients into the mixing bowl at the same time, making sure to sift the flour and cocoa powder to get out any lumps. It's important to make sure your butter is at room temperature so it mixes evenly though your mixture (you can also use a baking spread like stork for your cupcakes).
- Using an electric hand whisk or electric stand mixer with the paddle attachment, mix up your ingredients until they are well combined (this usually takes around 30 seconds).
- You then want to split the mixture into my 12 cupcake cases (this is around 59g of mixture in each case) and bake them in a preheated oven for around 23 – 25 minutes at 180 degrees Celsius.
- When setting my oven I always use a normal oven setting. If you are using a fan oven you will need to reduce the temperature and bake for a little longer. With a fan over you may find that the outside bakes a little quicker than the inside.
- Test the cupcakes are baked all the way through by using a cocktail stick or bamboo skewer. Poke it into the center of your cupcakes, if it comes out clean you know they are baked all the way through.
- You then want to let your cupcakes cool.
- To make the buttercream; sift the icing sugar and cocoa powder into your mixing bowl. Then add the room temperature butter (you want to make sure with buttercream you are using a real block of butter rather than a spread). You can then add the milk to get the consistency you are looking for.
- Mix on a medium / high speed for around 5 minutes. You will see your buttercream start to turn really creamy.
- You can then add your buttercream into your piping bag with a piping tip of your choice and pipe a pretty swirl on the top of your cupcakes.
Why not save the tutorial for later and pin it to Pinterest
2 Responses
Is Castel Sugar and Icing Sugar the same or different. I would also like to know the recipe for red velvet cupcake. Thanks for these amazing blog.
Hi so can I use a normal hand held mixer for the mixing the buttercream