Chocolate Cupcakes

These are the fluffiest, most flavourful chocolate cupcake you will ever bake. each time we make them we are astounded by the light-a-air quality of these beauties at home kiddies' parties with playful decorations, or at adult parties and weddings, paired with strawberries, gooseberries, raspberries or even pomegranate seeds.

Chocolate Cupcakes
Chocolate Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups (400 g) sugar

  • 1 3/4

    cups (245 g) flour

  • 3/4

    cup (90 g) cocoa powder

  • 1 1/2

    tsp (7.5 ml) baking powder

  • 1 1/2

    tsp (7.5 ml) bicarbonate of soda

  • 1

    tsp (5 ml) salt

  • 2

    eggs, at room temerature

  • 1

    cup (250 ml) milk

  • 1 1/2

    cup (125 ml) vegetable oil

  • 2

    tsp (10 ml) vanilla essence

  • 1

    cup (250 ml) boiling water

  • Chocolate buttercream icing

  • 125

    g butter, softened

  • 2/3

    cup (80 g) cocoa powder

  • 2 1/2

    cups (350 g) icing sugar, sifted

  • 1/3

    cup (80 ml) milk

  • 1

    tsp (5 ml) vanilla essence

Directions

Preheat the oven to 180 degrees celcuis. Prepare muffin pans with 18-24 paper cups. In a bowl of an electic mixer, mix together the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt. Add the eggs, milk, oil and vanilla essence. beat for 2 minutes on meduim speed. Stir in the boiling water - the batter should be runny. Pour the batter into the paper cups in equal measures. Bake for 10-12 minutes. leave to cool completely before topping with Chocolate buttercream icing. Chocolate buttercream icing Sift the dry ingredients together. Into a bowl of an electric miwer, add the butter, then stir in the cocoa powder. Adding a little of each at time, add the icing sugar and milk, beating on meduim speed until it reaches spreading consistency. Stir in a little more milk if required. Finally, add the vanilla essence.

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