Chocolate Cupcakes

By á-32896

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.

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

Preparation

Step 1

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.