Easy Chocolate Cupcakes
This recipe for Chocolate Cupcakes is a top secret bakery recipe - used over 100,000 times! Simple, easy, moist and delicious - the ultimate foolproof bake.
Ingredients
Dry ingredients
- 150 g Caster sugar
- 120 g Self raising flour
- 25 g Cocoa
- Pinch of salt Optional
Wet ingredients
- 1 Egg Free range, medium or large
- 50 ml Oil
- 125 ml Milk
- 1 tsp Vanilla extract
For the icing
- 300 g Icing sugar
- 150 g Unsalted butter
- 30 g Cocoa powder
- Boiling water
- Sprinkles
Instructions
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Preheat the oven to 180C.
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Mix the dry ingredients in one bowl.
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Beat the wet ingredients in another bowl.
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Combine, by adding about two thirds of the wet ingredients and beating until smooth. Then add the rest of the wet ingredients and beat until smooth again.
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Scoop into muffin cases in a muffin tin and bake for between 17 and 19 minutes or until domed and springy on top.
To make the icing
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While the cupcakes are cooking, make the icing. Beat together the sugar and butter until combined. (This may take a while and look grainy at first, carry on!)
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Mix the cocoa with a little boiling water in a mug, just enough water to make a thick paste. Mix it until smooth and there are no lumps.
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Beat the cocoa mixture into the icing.
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If you want your icing to be most soft, fluffy and pipeable, add a teaspoon of boiling water at a time until it's the texture that you want.
To decorate
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To decorate, when the cupcakes are cool, put the icing into a piping bag fitted with a star piping nozzle (see notes).
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Pipe a circle around the edge of the cupcake, continue with another circle on top, slightly smaller, and a finally tiny circle on top. Give the bag a squeeze, stop squeezing and pull the bag away quickly.
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Add sprinkles!
Recipe Notes
Portions - This recipe makes 12 SMALL cupcakes or 9 LARGE cupcakes (always my preference!) The ones in the photos are LARGE.
Piping Nozzle - I almost always use a Wilton 1M nozzle, available on Amazon.