Here is an absolutely, gorgeously, moist, indulgent chocolate cupcake recipe!
You will need 24 muffin cases and a muffin tin. Fairy cake cases will be too small.
3 medium eggs
175g caster sugar
115g self-raising flour
6tbsp good quality cocoa powder e.g Green & Blacks Organic
1.5tsp baking powder
1tsp natural vanilla extract
175g slightly salted butter
I try to buy the best quality ingredients possible especially the cocoa and vanilla in this recipe. It really does make a difference to the finished cakes.
Pre-heat the oven to 170C/338F Gas 3-4
Place baking cases in the muffin tin.
If using a processor, put the sugar, butter, eggs and vanilla in and blitz on full power for 2-3 minutes.
Or using a hand whisk ( I prefer this method) these ingredients and mix well.
Sieve flour, baking powder and cocoa, gradually add to wet mix.
Spoon the mixture into the cases and place in the centre of the oven for 16-18 mins. This may vary according to your oven.
The cakes are cooked when a skewer comes out clean or the tops spring back when lightly touched.
Turn out onto a wire rack to cool.
At this point they will smell and look divine and it's hard not to snuffle one!
STOP!!! Try to resist these naked little lovelies..... you can make your little cakes look even more beautiful with a little more effort by topping them with luxurious chocolate buttercream.
175g sifted icing sugar
50g sifted good quality cocoa powder
3tbsp cold water
115g softened unsalted butter
Add cocoa to icing sugar.
Beat the butter to a cream in a processor or with a handheld whisk.
Add the sugar-cocoa mix gradually with the water beating with each addition.
The buttercream is now ready to top your cupcakes, stop dipping your finger in and get decorating! The sky is the limit with these cakes! You can add marshmallows, sweets, sprinkles, grated chocolate, sugarcraft decorations whatever takes your fancy!
Good Luck and be warned these are wickedly addictive little fellas!!