Description
Delicious and easy-to-make chocolate cupcakes with a rich cocoa buttercream frosting. Perfectly moist cakes topped with smooth, fluffy chocolate icing and colorful sprinkles for a fun finish.
Ingredients
Cupcakes
- 180 g Caster sugar
- 180 g Butter (Room temperature)
- 3 Eggs (Free range, medium)
- 150 g Self raising flour
- 30 g Cocoa powder
- 2 tbsp Milk
Chocolate Buttercream Icing
- 150 g Butter (Room temperature)
- 300 g Icing sugar
- 30 g Cocoa powder
- Boiling water (as needed, about 1-3 tbsp)
Decoration
- 2-3 tbsp Sprinkles
Instructions
- Preheat oven: Preheat your oven to 160℃/320°F fan or 180℃/350°F conventional to get it ready for baking the cupcakes.
- Prepare cupcake cases: Place 12 cupcake liners into your cupcake tin so the batter can be evenly divided for baking.
- Cream butter and sugar: Using a wooden spoon or electric hand whisk, cream the room temperature butter with the caster sugar until pale, light, and fluffy which will give the cakes their light texture.
- Add eggs and dry ingredients: Beat in all the eggs one at a time, then sift together the self-raising flour and cocoa powder and fold this into the wet mixture until fully combined.
- Fill cupcake cases: Spoon equal amounts of the batter into each cupcake case, using an ice cream scoop for uniformity and even baking.
- Bake cupcakes: Bake in the preheated oven for 15-18 minutes or until golden on top and slightly springy to the touch. Remove and allow cooling completely on a wire rack.
- Make buttercream icing: Beat the butter until pale, light and fluffy. Gradually beat in the icing sugar to combine well.
- Prepare chocolate in icing: Mix the cocoa powder with 1-2 tablespoons boiling water to form a thick smooth paste, then add this to the butter and icing sugar mixture.
- Adjust icing texture: Slowly add boiling water a teaspoon at a time until the buttercream is soft, fluffy, and easy to pipe or spread onto the cupcakes.
- Decorate cupcakes: Once cupcakes are completely cooled, pipe or spoon on the chocolate buttercream and finish by scattering colorful sprinkles on top for decoration.
Notes
- Ensure butter is at room temperature for easy creaming.
- You can substitute self-raising flour with all-purpose flour plus baking powder (1 tsp per 150g flour).
- Adjust the boiling water in the icing carefully to get the right consistency for piping.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Use an ice cream scoop to portion batter evenly for consistent cupcake sizes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
