Chocolate Cupcake Recipe
Light, fluffy and moist chocolate cupcake recipe
Ingredients
- 140 g Self Raising Flour
- 175 g Castor Sugar
- 50 g Salted Butter
- 30 g Cocoa Powder
- 1 large Egg
- 150 ml Full Fat Milk
- 1 tbsp Pure Vanilla Extract
Instructions
- Preheat your oven to 170°C (340°F), fan oven setting, and line your cupcake / muffin tin with cupcake cases.
- In a separate bowl sift your self-raising flour and cocoa powder, and give these a mix. Make sure both of these ingredients are fully combined. Properly combine the dry ingredients make sure everything is evenly distributed which helps to give the cupcakes an even texture. Set this to one side for now.
- Add the softened butter and vanilla to the bowl of your stand mixer. Mix these together until they are combined, this should only take a few seconds. By adding the vanilla to the butter, this helps to enhance the vanilla flavour.
- Add the castor sugar to the mixture and mix this in until they are all combined and the mixture looks a bit like scrambled eggs.
- Add your egg to your measured out milk, and mix these together. Once these are evenly combined then gradually add this mixture to your butter and sugar in your stand mixer until they are all mixed together.
- Gradually add the dry ingredients to your wet ingredients in your stand mixer. Mix well after each addition. Once you have added all your dry ingredients give your stand mixer a scrape around the sides and bottom to make sure everything is being mixed in. Give this a final quick mix in your stand mixer, you don’t want to over mix your chocolate cake batter.
- Evenly measure out your cake batter between your cupcake cases you want to fill these about 2/3 full with the cake batter. I use an ice cream scoop to help me fill the cases evenly.
- Place your cupcake tray into the middle shelf of your preheated oven. Bake these for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Let your cupcakes cool in the tray for a about 5 minutes, then transfer them to a wire rack to cool completely.
- Now it’s the really fun part, you can decorate your cupcakes with any icing or topping that you choose. I decorated mine with vanilla buttercream, but you could also use chocolate ganache to make these even more chocolaty!