Chocolate Cupcakes (Makes 12)
These chocolate cupcakes are simple, and perfect for baking with the kids. Not only are they quick and fun to make. But they're ideal for rainy afternoon(s) or a speedy treat when you need that chocolate fix. A fuss‑free recipe that gives you soft, chocolatey cakes in no time, every time. Nom nom.
Here’s how to make:
• 150 grams caster sugar
• 150 grams butter or margarine (softened)
• 3 medium eggs
• 135 grams self‑raising flour
• 15 grams cocoa powder
• 1 tablespoon milk (I used whole milk)
2. Using an electric whisk, cream the butter and caster sugar together until light and fluffy. The paler the mixture becomes, the more air you’ve incorporated giving you lighter, fluffier cupcakes.
3. Add the eggs one at a time, mix quickly with the electric whisk for about 10 seconds after each egg.
4. Sift in the self‑raising flour and cocoa powder. Fold gently with a spatula until the mixture is smooth.
5. Stir in the tablespoon of milk to loosen the batter slightly.
6. Divide the mixture evenly between the 12 cupcake cases using an ice cream scoop, one level scoop per case for even cupcakes. (I did add a little extra cake batter to a few of my cases).
7. Place the tray onto the middle shelf of the oven. Bake for 15–18 minutes, or until the tops spring back when lightly pressed. I baked mine for 16 minutes.
8. Remove from the oven, leave to cool slightly then transfer to a wire rack to cool completely.
And there you have it yummy chocolate cupcakes to enjoy!
These chocolate cupcakes are simple, and perfect for baking with the kids. Not only are they quick and fun to make. But they're ideal for rainy afternoon(s) or a speedy treat when you need that chocolate fix. A fuss‑free recipe that gives you soft, chocolatey cakes in no time, every time. Nom nom.
Here’s how to make:
Ingredients
• 150 grams caster sugar
• 150 grams butter or margarine (softened)
• 3 medium eggs
• 135 grams self‑raising flour
• 15 grams cocoa powder
• 1 tablespoon milk (I used whole milk)
Oven Temperature
• Pre heat the oven to 180°C (fan‑assisted)Method
1. Preheat the oven to 180°C (fan assisted) and line a 12‑hole cupcake tray with paper cases.2. Using an electric whisk, cream the butter and caster sugar together until light and fluffy. The paler the mixture becomes, the more air you’ve incorporated giving you lighter, fluffier cupcakes.
3. Add the eggs one at a time, mix quickly with the electric whisk for about 10 seconds after each egg.
4. Sift in the self‑raising flour and cocoa powder. Fold gently with a spatula until the mixture is smooth.
5. Stir in the tablespoon of milk to loosen the batter slightly.
6. Divide the mixture evenly between the 12 cupcake cases using an ice cream scoop, one level scoop per case for even cupcakes. (I did add a little extra cake batter to a few of my cases).
7. Place the tray onto the middle shelf of the oven. Bake for 15–18 minutes, or until the tops spring back when lightly pressed. I baked mine for 16 minutes.
8. Remove from the oven, leave to cool slightly then transfer to a wire rack to cool completely.
And there you have it yummy chocolate cupcakes to enjoy!
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