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chocolate cupcakes 🧁

We use a devil's food cake for our chocolate base. The cocoa powder gives the sponge a dark colour and chocolatey kick. The sponge should be light and moist, with all the ingredients well incorporated. But don't overbeat the mixture, as the sponge will be too heavy.

Ingredients :

  • 100 g plain flour

  • 20 g cocoa powder

  • 140 g caster sugar

  • 1½ teaspoons baking powder

  • a pinch of salt

  • 40 g unsalted butter.

  • at room temperature

  • 120 ml whole milk

  • 1 egg

  • 1/4 teaspoon vanilla extract

  • 1 Quantity chocolate

  • chocolate vermicelli or edible silver balls, to decorate


Preheat the oven to 170°C (325°F) Gas 3. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate with chocolate vermicelli or silver balls.

Note : they will need 3-5 minutes less in the oven .


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