chocolate cupcakes with buttercream icing

12

Serves

-

Prep Time

-

Cook Time

Decorate these moist cupcakes with anything you like, from sweets to edible flowers. Here I’ve jazzed them up for an Easter party.
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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.