Ingredients
100g butter
⅔ cup caster sugar
(195g)
1 tsp vanilla essence
2 eggs
lightly beaten
1 cup self-raising flour
(150g)
⅓ cup cocoa
sifted
1/2 bicarbonate soda
½ cup milk
(125ml)
¼ cup unsalted butter
softened, for frosting (60g)
1 cup icing sugar
sifted, for frosting (195g)
1 tbsp cocoa
sifted, for frosting
1 tbsp milk
for frosting
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 mixer
- 1 cupcake tins
- 1 cupcake cases
Instructions
- Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.
- Using a mixer, cream butter, sugar and vanilla until creamy and fluffy.
- Gradually add eggs and mix until just combined.
- Combine flour, cocoa and bicarbonate soda.
- Add to creamed mixture with milk. Beat until just combined.
- Spoon mixture into liners until each case is one third full.
- Bake for 15-20 minutes.
- To make the chocolate butter cream: Beat butter until light and fluffy.
- Add icing sugar and cocoa and combine well.
- Beat in milk until mixture is fluffy.
Notes
Tip
These cupcakes are super quick and have a light, fluffy texture.
Tip
Do not overfill the cases otherwise you won’t get 18 cupcakes out of this recipe.
Tip
If you want a thicker dollop of icing on top then you’ll need to increase the amounts in the buttercream recipe.
Variation
For a cake with more butter, try an everyday chocolate cake recipe.
Variation
For a dark chocolate twist, try a luscious chocolate cake recipe.
Variation
Using almond meal in place of flour can give your chocolate cake a lovely texture and taste.
Variation
A low-fat version can be made with diet Greek yoghurt.
Variation
Adding cream cheese and walnuts is a yummy addition.
