About this recipe:This is my fail-safe recipe for chocolate cupcakes made with cocoa powder. Use whatever type of chocolate you prefer for the chocolate buttercream icing: dark, milk, or even flavoured chocolate such as mint or orange work well.
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat the oven to 200 degrees C / Gas mark 6. Line 2 - 12 hole bun trays with colourful paper cases.
Sift the cocoa into a large bowl; add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.
Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven; cool on a wire rack.
To make the chocolate icing: Mix the melted chocolate and softened butter in a large bowl; sift in the icing sugar, beating with a spoon or an electric beater until smooth. Spoon into a piping bag with a number 5 star nozzle. Pipe buttercream icing evenly on top of each cupcake. Decorate with chocolate sprinkles or however you like.
The cakes are lovely and light and worked perfectly. However, the icing was far too dry. I would start with 100 grams and then slowly increase if required. Because I followed the instructions I ended up adding another 50g of chocolate and loads more butter. - 11 Oct 2012
I made these cakes yesterday for a hen party and although they tasted lovely, every single one came completely away from the cases !! So I'm now having cake and custard for the next week lol - 26 Jul 2013