When you want that chocolate fix but you don't want to bake a full batch, these Small Batch Chocolate Cupcakes are perfect. Share them or keep them all for yourself!
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with 6 cupcake cases and set aside
Add 20g cocoa powder to a bowl along with 2 tbsp boiling water. Mix until it forms a thick paste
Add 1 egg, 75g margarine, 75g caster sugar, 55g self raising flour, ⅛ tsp instant coffee, ½ tsp baking powder, ⅛ tsp salt and mix until combined
Divide the mix between the cupcake cases. Bake for 14 minutes or until a cocktail stick comes out clean
Leave to cool in the tin for 10 minutes or so before allowing to cool completely on a wire rack
When the cupcakes have cooled completely, make the buttercream. Add 70g unsalted butter to a bowl and beat until soft and smooth
Add 120g icing sugar, 20g cocoa powder and pinch of salt and mix until combined
Add 2 tbsp whole milk a little at a time and beat until the buttercream is smooth
Spoon into a piping bag and pipe onto the cupcakes. Decorate with your choice of sprinkles
Nutritional information is given as a guide only and may vary.
Small Batch Chocolate Cupcakes https://www.curlyscooking.co.uk/small-batch-chocolate-cupcakes/