Decorate these moist cupcakes with anything you like, from sweets to edible flowers. Here I’ve jazzed them up for an Easter party.
Ingredients
For the chocolate cupcakes
- 1 cup flour
- 6 tablespoons cocoa powder
- ½ cup brown sugar
- ½ cup sugar
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup milk
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
- Thread coconut coloured with green food colouring, to garnish (optional)
- Tiny chocolate eggs, to garnish (optional)
For the chocolate buttercream icing
- 150g butter — softened
- 2 cups icing sugar
- 2 tablespoons cocoa powder
- 2–3 tablespoons hot water
- 1 teaspoon vanilla extract
Method
For the chocolate cupcakes with buttercream icing
- Preheat the oven to 180°C (160°C fan bake). Line a 12-count muffin tray with paper cases.
- Whisk the dry ingredients in the bowl of an electric mixer.
- Add the egg, milk, oil and vanilla and beat until combined.
- Add the boiling water and mix until just combined.
- Pour the mixture (it will be runny) into a jug and fill each paper case to three-quarters full.
- Bake for 20–22 minutes or until a skewer comes out clean.
- To make the Chocolate Buttercream Icing, beat the butter until light and fluffy.
- Sift the icing sugar and cocoa together, then gradually add to the butter, beating between additions.
- Beat in the hot water and vanilla to make a creamy mixture.
- Pipe onto the cooled cupcakes.
- Decorate with thread coconut and chocolate eggs, if desired.