Description
These easy chocolate cupcakes are a delightful treat perfect for any occasion. Soft, moist, and rich with cocoa, they are topped with smooth, fluffy chocolate buttercream and colorful sprinkles for a fun and festive finish. With simple ingredients and straightforward steps, they are perfect for both beginner and seasoned bakers.
Ingredients
Cupcake Batter
- 180 g caster sugar
- 180 g butter, room temperature
- 3 free-range medium eggs
- 2 tbsp milk
- 150 g self-raising flour
- 30 g cocoa powder
Chocolate Buttercream Icing
- 150 g butter, room temperature
- 300 g icing sugar
- 30 g cocoa powder
- Boiling water, 2-4 tbsp
- 2-3 tbsp sprinkles
Instructions
- Preheat Oven: Preheat your oven to 160℃/320℉ fan or 180℃/350℉ conventional.
- Prepare Tin: Place 12 cupcake cases evenly into your cupcake tin.
- Cream Butter and Sugar: Using a wooden spoon or electric hand whisk, cream the room temperature butter with caster sugar until the mixture is pale, light, and fluffy.
- Add Eggs, Milk, and Dry Ingredients: Add all eggs along with milk. Then sift in the self-raising flour and cocoa powder, mixing everything together until well combined into a smooth batter.
- Fill Cases: Use a spoon or an ice cream scoop to evenly distribute the batter into the cupcake cases, ensuring uniform sizes.
- Bake Cupcakes: Bake in the preheated oven for 15 to 18 minutes or until the cupcakes are golden and slightly springy to the touch. Remove and leave them to cool on a cooling rack completely.
- Make Buttercream Icing: Beat the butter until pale, light, and fluffy, then gradually beat in the icing sugar.
- Prepare Cocoa Paste: Mix cocoa powder with 1-2 tablespoons boiling water to form a thick, smooth paste. Add this paste to the butter and icing sugar mixture and beat well to combine.
- Adjust Icing Texture: Add boiling water one teaspoon at a time until the icing reaches a soft, fluffy, and pipeable consistency.
- Decorate Cupcakes: Once cupcakes have completely cooled, pipe or spoon the chocolate buttercream over the top and finish by scattering sprinkles for added color and texture.
Notes
- Allow cupcakes to cool fully before icing to prevent the buttercream from melting.
- Use an ice cream scoop to ensure cupcakes are uniform in size and bake evenly.
- For a richer chocolate flavor, you can add a teaspoon of instant coffee powder to the cocoa paste.
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- For best results, use unsalted butter and room temperature ingredients.
