This is my fail-safe recipe for chocolate cupcakes made with cocoa powder. Use whatever type of chocolate you prefer for the chocolate buttercream icing: dark, milk, or even flavoured chocolate such as mint or orange work well.
60g good quality (70%) cocoa powder
4 or 5 tablespoons boiling hot water
175g unsalted butter, softened
175g caster sugar
120g self raising flour
1 level teaspoon baking powder
100g dark chocolate, melted
60g butter, softened
250g icing sugar
chocolate sprinkles, for decorating
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Cupcakes: Preheat the oven to 200 degrees C. Line 2 - 12 hole cupcake trays with colourful paper cases.
Sift the cocoa into a large bowl then add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.
Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven and cool on a wire rack.
Buttercream Icing: Mix the melted chocolate and softened butter in a large bowl then sift in the icing sugar, beating with a spoon or an electric beater until smooth.
Spoon the buttercream into a piping bag with a number 5 star nozzle. Pipe buttercream icing evenly on top of each cupcake. Decorate with chocolate sprinkles or however you like.