One can never have enough chocolate cupcake recipes on hand. Especially if the work is quick and easy and the rewards are rich and tasty.
This recipe is a quite a liquid batter due to the butter/margarine being melted. It is this consistency that provides moistness and a light texture to the crumb.
As for the frosting, almost anything goes. (see frostings and fillings for more)
Useful tip: add a small amount of lemon juice to the vanilla buttercream to cut back on the sweetness. It provides a light tangy taste but doesn’t overwhelm the vanilla flavour.
Ingredients for Cupcakes
- 125 g melted butter or margarine
- 1 c caster sugar
- 2 eggs
- 1 c self-raising flour
- 1/4 c sifted cocoa
- 1/2 c milk
Method to make Cupcakes
- Preheat oven to 180 degrees celsius.
- Line cupcake pan with 12 liners.
- Measure out all ingredients into a large mixture bowl.
- Beat ingredients with an electric beater till mixture is smooth and paler in colour. (about 2-3 minutes on medium-high speed)
- Pour liquid batter into a measuring jug and pour in equal quantities into cupcake liners.
- Bake for 25-30 minutes till cupcakes are well risen and springy to the touch.
- When cooled, decorate with frosting of choice.
Vanilla Buttercream
- 125 g softened butter
- 1 1/2 c sifted icing sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 2 – 3 tsps of milk or whipping cream.(optional – if buttercream is a little stiff)
- Beat butter with electric beater till light and fluffy.
- Add sifted icing sugar and beat till well combined.
- Add vanilla and lemon juice.
- If buttercream is still stiff in consistency, perhaps because the weather is colder, add cream or milk a teaspoon at time to lighten texture.
- Beat again till cream is whipped into a fluffy consistency. Colour with gel food colouring for a pretty effect if desired.
- Be sure to scrape sides of bowl a few times while beating to prevent any lumps.
- Use a spatula or a piping bag with a star tip and pipe buttercream on cooled cupcakes.
