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Chocolate Cupcake Recipe~ from Cakes to celebrate Love & Life

on April 26, 2010

Fluffy, chocolatey and oh-so-soft. These have to be my favorite chocolate cupcakes ever^^ My family ate them in twos and threes, and HH’s family loved them too. Good enough to eat w/out icing!

I modified them slightly by reducing the sugar amounts, as I don’t like my cake base too sweet. Makes 18-24 cupcakes.

Cupcake Ingredients

2 cups (400g) sugar I use 1 1/2 cups

1 3/4 cups (245g) plain flour

3/4 (90g) cocoa powder I use Hersheys

1 1/2 tsp (7.5ml) baking powder

1 1/2 tsp (7.5ml) bicarbonate of soda

1 tsp (5ml) salt

2 eggs, at room temperature

1 cup (250ml) milk

1/2 cup (125ml) vegetable oil

2 tsp (10ml) vanilla essence I prefer to use Vanilla Extract

1 cup (250ml) boiling water

Chocolate Buttercream Icing Ingredients

125g butter, softened

2/3 cup (80g) cocoa powder Hersheys ok!

2 1/2 cup (350g) icing sugar, sifted

1/3 cup (80ml) milk I use low-fat milk.

1 tsp (5ml) vanilla essence extract


Instructions for Cupcakes

Preheat the oven to 180 degrees celcius.

Prepare muffin pans with 18-24 paper cups.

In the bowl of an electric mixer, mix together the sugar, flour, cocoa powder, baking powder, bicarbonate of soda, and salt.

Add the eggs, milk, oil and vanilla extract.

Beat for 2 minutes on medium speed.

Add the boiling water and stir in – batter will be runny.

Pour the batter into the paper cups in equal measures. I like to use an ice-cream scoop for this.

Bake for 10-12 minutes.

Leave to cool completely before topping with the chocolate buttercream icing.

Instructions for Chocolate Buttercream Icing

Add the butter into the bowl of an electric mixer, then stir in the cocoa powder.

Adding a little of each at a time, add the icing sugar and milk, beating on medium speed until it reaches spreading consistency.

Stir in a little more milk if required.

Finally, add the vanilla extract & mix in.

-> you may now frost the cupcakes! Make sure that they are completely cool first tho!


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