Ultimate Chocolate Cupcake Recipe
Today I wanted to share my favourite chocolate cupcake recipe with you, based on one I found online a few years back (potentially from the Hummingbird Bakery but I'm not sure). This recipe makes the lightest, fluffiest cakes with a rich chocolatey frosting you just cannot say no to - perfect for everything from a Birthday to a cozy Sunday afternoon.
- 100g plain flour
- 20g cocoa powder
- 140g caster sugar
- 1 1/2tsp baking powder
- a pinch of salt
- 40g unsalted butter, at room temperature
- 120ml whole milk
- 1 egg
- ¼tsp vanilla extract
- 300g icing sugar, sifted
- 100g unsalted butter, at room temperature
- 40g cocoa powder, sifted
- 40ml whole milk
- Sprinkles, to decorate
Preheat the oven to 190°C. Place 12 cupcakes case in your cupcake tin. Mix together the flour, sugar, cocoa powder, baking powder and salt. Add the butter and beat together on a slow speed until it looks like breadcrumbs. Beat together the eggs and milk in a separate jug. Gradually add the egg/milk mix to the 'breadcrumbs', using an electric whisk to beat on a slow and then medium speed until you get a smooth batter. Divide the mixture between the cupcake cases so that they're about 2/3 full. Place in the oven and bake for 18-20 minutes.Let the cakes cool slightly before removing from the tin, then leave on a wire rack to cool.
Combine the icing sugar with the cocoa powder. Whisk this with the butter until you have a fine texture. Next, add the milk and gradually increase the speed of the whisk until fluffy and soft. When the cupcakes have cooled, add your icing using a piping bag to create a swirly effect and top with sprinkles!