When it comes the baking and decorating cakes you all probably know by now, I love to make cupcakes. I think it’s so important to have a good cupcake recipe that you can rely on every time to create the perfect soft sponges, that melt in your mouth. A few months ago I shared with you my vanilla cupcake recipe, so I thought it was about time I also shared with you how I make my chocolate cupcakes and also the chocolate buttercream to go on top.
Making the cupcakes
I absolutely love these chocolate cupcakes, and the great thing is to make the cupcakes themselves you’ll only need 6 ingredients. The ingredients below make a batch of 12, with enough smooth, creamy buttercream to create a beautiful chocolate swirl on top. In the video I used the Wilton 1m piping tip and finished the cupcakes off which these pretty coloured sprinkles by Scrumptious.
The ingredients you will need to make 12 chocolate cupcakes is:
6oz/ 170g – Self Raising Flour
7oz/ 200g – Butter
7oz/ 200g – Caster Sugar
2 eggs
30g / 1oz – Cocoa Powder
2tbsp – Milk
Chocolate Butercream
10oz / 312g – Icing Sugar
6oz/ 170g – Salted Butter
30g / 1oz – Cocoa Powder
2tbsp – Milk
Scroll down for the full step by step recipe.
Baking your cupcakes
When baking these cupcakes, you need to set your oven to 180 degrees Celsius and use a normal oven setting. Actually all the cakes I make I always like to make sure I’m using a normal oven setting. What I mean by this is I don’t use the fan option on my oven.
I often get asked why people’s cupcakes are crunchy on the outside and under baked in the center. The reason for this is that when baking cakes in a fan oven, the fan makes the cakes bake a lot faster on the outside, so instead of getting an even bake, the center will require a lot longer. Also as the mixture bakes it rises, so if your cupcakes have crusted on the outside the mixture rises up through the center and can resemble small volcanos.
In my opinion the normal oven setting is so important. I you do only have a fan oven you need to reduce the temperature and bake for a little longer.
I really hope you enjoy this recipe tutorial and find it useful if you are looking to make your own chocolate cupcakes.
Chocolate Cupcakes Recipe
Ingredients
For the Cupcakes
- 170 g Self Raising Flour (6oz)
- 200 g Room Temperature Butter (7oz)
- 200 g Caster Sugar (7oz)
- 2 eggs (medium)
- 30 g Cocoa Powder (1oz)
- 2 tbsp Milk
For the chocolate Buttercream
- 312 g Icing Sugar (10oz)
- 170 g Salted Butter (6oz)
- 30 g Cocoa Powder (1oz)
- 2 tbsp Milk
Instructions
- Into a mixing bowl sift in the plain flour. Add the bicarbonate of soda, the ground cinnamon and the ground ginger and pop to one side.
- Into a saucepan add the butter, caster sugar, the brown sugar and the golden syrup and place this onto your hob until all the ingredients have melted together.
- You then want to add your melted ingredients to your dry ingredients in your mixing bowl. Using a wooden spoon or spatula mix this all together until it forms a dough. You can finish this off mixing it with your hands to make sure the ingredients are all combined.
- Take a piece of cling film / plastic wrap and push down your dough, coving it over. Place this into the fridge for 30 minutes.
- Whilst your dough is in the fridge you will need to print off and cut out your template pieces. You can find my template here.
- After 30 minutes take your dough out of the fridge. You can then dust your surface with a little flour and roll out your dough until its around 5mm in thickness. Then use a knife to cut out all of your shapes and place on a baking tray.
- Place your cut out shapes into a preheated oven set to 180 degrees Celsius for 10 minutes. You want the edges just to start changing colour.
- After 10 minutes you can take your shapes out of the oven to let them cool. I like to use my templates and carefully (they will be hot) cut around the template a second time, to cut off any areas that have spread in size. This will help your house fit together a little easier.
- You then have all the pieces for your gingerbread house. I like to use royal icing to stick my pieces together. Watch how to decorate your Gingerbread house in my tutorial above.
Why not save the tutorial for later and pin it to Pinterest
2 responses
Is Castel Sugar and Icing Sugar the same or different. I would also like to know the recipe for red velvet cupcake. Thanks for these amazing blog.
Hi so can I use a normal hand held mixer for the mixing the buttercream