School holiday recipe for 4 - 8 people, takes only 20 mins; recipe has plain flour, cocoa powder, caster sugar, baking powder, unsalted butter, whole milk, egg, vanilla extract, buttercream and chocolate vermicelli.
Amazing chocolate cupcakes
Course: School holiday
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 1 egg
- Caster Sugar: 140g caster sugar
- Plain Flour: 100g plain flour
- Unsalted Butter: 40g unsalted butter (at room temperature)
- Baking Powder: 1 1/2 tsp baking powder
- Vanilla Extract: 1/4 tsp vanilla extract
- Cocoa Powder: 20g cocoa powder
- Whole Milk: 120ml whole milk
- Buttercream: buttercream, see our recipes for chocolate or plain
- Chocolate Vermicelli: chocolate vermicelli (optional)
Directions
- 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.
- 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. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- 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.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, makechocolate buttercreamorplain buttercreamand spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.
