I hold my hands up, i love a chocolate cupcake, even more if it comes with chocolate frosting.
So i thought i’d let you into my little secret on how to make chocolate cupcakes with a chocolate frosting and an added extra of chocolate chips. They are 100% for a chocolate lover.
25g/1 oz plain chocolate, broken into pieces
125g/4½ oz butter, softened
125g/4½ oz caster sugar
150g/5½ oz self-rasisng flour
2 large eggs
2 tbsp cocoa powder
Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12 hole bun tin with 12 paper cases.
Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted, then leave to cool slightly.
Place the butter, sugar, flour, eggs, and cocoa in a large bowl and beat together until the mixture is just smooth. Beat in the melted chocolate. Spoon the mixture into the paper cases.
Bake in the preheated oven for 15 minutes, or until springy to the touch. Transfer to a wire rack to cool completely.
(The Hummingbird Bakery Cookbook)
300g icing sugar, sifted
100g unsalted butter, at room temperature
40g cocoa powder, sifted
40ml whole milk
Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of spoonfuls at a time.
Once all the milk has been incorporated, turn the mixer up to high speed.
Continue beating until the frosting is lights and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and the lighter it becomes.
Once your cupcakes have cooled down and you’ve iced them, i had some chocolate chips to use up so i thought i’d add some more chocolate to the cupcakes, but you don’t have to add chocolate chips, you can add some marshmallows, sprinkles, fruit or you can just leave the cupcakes as they are.
I hope you enjoy the recipe, have fun baking.