I was shocked when I realised I hadn’t posted this recipe already! It is my go-to recipe for chocolate cupcakes and is so tasty I haven’t felt the need to look for an alternative. I often use different frosting recipes as sometimes people find a chocolate cupcake with chocolate frosting a bit too chocolately (crazy I know).
I made these again recently to take into work as someone was raising money for Bowel Cancer UK. As it was December, I thought it was only appropriate for me to frost them with Christmas trees. I didn’t use the chocolate icing from this recipe but used my standard vanilla buttercream recipe from my vanilla cupcake blog post.
I added gel colouring to make it green and then used a star tip nozzle. I then added a few sugar balls to look like baubles and lights and added a star on top. It was simple to do and looked really cute and Chritsmassy! They helped raise money for a really great cause and I was pleased that my cupcakes were the first to go!
I have made these cupcakes on many occasions, each time they have gone down very well. They are very simple to make and delicious.
The original recipe kept the frosting thick and then used a pallet knife to spread it onto the cupcakes. I prefer the look of piped frosting because it looks a bit more clean and professional – mine would look a mess iced with a pallet knife! Start by adding three tablespoons of the milk and keep adding a little more making sure you beat well in between each addition until you get the consistency you want.
If you want the icing to be a bit more luxurious, you could use whole milk or even cream. I use semi-skimmed or sometimes 1% fat milk as this is what I always have in the house and the icing is still really delicious.
For the cupcakes:
4tbsp water, boiled
40g cocoa powder
175g unsalted butter
165g caster sugar
115g self raising four
1 tsp baking powder
For the frosting:
60g unsalted butter
30g cocoa powder
3 5 tbsp milk
250g icing sugar
- Preheat the oven to 200ºC and line a cupcake tin with liners and set aside
- Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste and then add the remaining cake ingredients. Mix until combined
- Divide the mix between the cupcake liners – this mix makes 12 large cupcakes. Bake in the oven for 10-15 minutes until a cocktail stick comes out clean. Allow to cool completely on a wire rack
- When the cupcakes have cooled completely, make the icing. Melt the butter and sift in the cocoa powder and icing sugar
- Add enough milk to get it to the right consistency and cover the cupcakes
Here are the chocolate cupcakes with Nutella frosting which I featured on a different blog post.
I found the original recipe here.