Chocolate Cupcake JOY!

Best Chocolate Cupcake Recipe EVER!

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (always use the best quality you can find)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract/essence
1 cup boiling water

Makes approx 24-30 standard cupcakes so halve the recipe if you dont want too many!
1. Line muffin/cupcake tray with paper cupcake cups of your choice.  Heat oven to 180*c
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl
3. Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute
4. Stir in boiling water (the batter will be thin, don’t worry about it, it’s perfectly okay)
5. Fill cupcake cups about 2/3 of the way full with batter.  (Easiect to pour from a bowl or measuring jug with a spout)
6. Bake cupcakes for aproximately 20 minutes – test by inserting a knife into one, if it comes out clean, the cakes are done. Never open the oven door before 2/3 of the recommended time has passed (this can affect how your cakes come out)
7. Cool completely on a rack before icing with a cream cheese or buttercream frosting.

I used a vanilla cream cheese icing for these ones, here is the recipe:

Vanilla Cream Cheese Frosting
½ cup  butter, at room temperature
200g cream cheese, at room temperature
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
5 cups icing sugar
1 to 4 teaspoons of milk depending on the consistency of icing you would like to achieve

1. Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
2. Add vanilla and icing sugar, blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
3. Slowly add the milk, a little bit at a time until desired consistency is met. (Don’t add too much if you want the icing to stay in place when piped on cupcakes – I tend to go for a thicker consistency in general with cupcakes – Im still trying to learn to pipe!)
4. Beat until fluffy, about 30 seconds.

Use immediately or keep refrigerated (will keep for several days, but you may need to re-beat it for the best texture). I added red food colouring to my icing to create the pink colour you can see in the pics – you can also add flavouring but be careful not to make your icing to runny, use less milk if you do add colouring/flavouring…

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