The cake theme continues! Not only did I celebrate 10 years of Cupcakes and Couscous last month, but my daughter also celebrated her 11th birthday, yay! I am also thrilled to let you know that we have just completed the photography for the book (whoop whoop!) and the images are looking fantastic. I am so blessed to be working with an incredible team who have helped me to bring the recipes to life in such a beautiful way. All I can say is that I’m more excited than ever to share this book with you later in the year. So there has definitely been lots to celebrate lately.
Easy chocolate cupcake recipe with chocolate icing
" data-orig-size="739,1200" sizes="(max-width: 739px) 100vw, 739px" data-image-title="Birthday chocolate cupcakes" data-image-caption="" data-image-meta="{" eos="" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2023/03/img_6770.jpg?w=185" />I made these cupcakes for a family birthday tea that we hosted on Miss M’s actual birthday. They’re simple chocolate cupcakes but went down a treat with everyone. So soft and chocolatey, these cupcakes are a decadent treat most worthy of a birthday celebration.
CHOCOLATE BIRTHDAY CUPCAKES
- Servings: 12
Chocolate cupcakes:
- 12 cupcake cases
- 100 g butter, softened
- 250 g castor sugar
- 2 large eggs, beaten
- 5 ml (1 tsp) vanilla extract
- 180 ml (¾ cup) warm milk
- 225 g cake flour
- 25 g cocoa powder
- 10 ml (2 tsp) baking powder
- 1.25 ml (¼ tsp) fine salt
Chocolate frosting:
- 200 g butter, softened
- 370 g icing sugar
- 30 g cocoa powder
- 2.5ml (½ tsp) vanilla extract
- 30 ml (2 tbsp) warm milk
- sprinkles to decorate (optional)
1.) Preheat the oven to 180ºC and line a muffin tray with cupcake cases.
2.) Cream the butter and sugar together for 8-10 minutes until pale and soft.
3.) Add the eggs one at a time, mixing after each addition. Add the vanilla and milk and mix to combine.
4.) Sift in the flour, cocoa, baking powder and salt. Mix until just combined.
5.) Divide the batter between the 12 cupcake cases. Bake for 20 minutes, or until an inserted skewer comes out clean. Leave to cool completely.
6.) To make the icing place the butter in a bowl and whip until creamy. Sift in the icing sugar and cocoa. Mix until everything comes together. Mix in the vanilla extract. Add the milk gradually and mix until you have a smooth, spreadable consistency.
7.) Spread or pipe the icing over the cold cupcakes. Decorate with sprinkles if using.
