Recipes
Chocolate cupcakes
Piping the icing gives a really professional finish – and who can resist chocolate?
Piping the icing gives a really professional finish – and who can resist chocolate?
(5 votes)
Cook: 1 Hour
Serves: 8
Price: 36p per serving
Nutritional Information
Each 100g serving contains
Energy
1683kj
402kcal
1683kj
402kcal
20%
Fat
21.7g
21.7g
High
31%
31%
Saturates
13.3g
13.3g
Med
67%
67%
Sugars
42.5g
42.5g
High
47%
47%
Salt
0.2g
0.2g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1683kj/402kcal
Typical energy values per 100g:
1683kj/402kcal
Ingredients
65g dark chocolate (70% cocoa solids), broken into squares
75g unsalted butter, plus 100g for the butter icing
1/2 level tsp instant coffee granules
75g self-raising flour
2 level tsp cocoa powder
100g caster sugar
1 large free-range egg, beaten
2 tbsp milk, plus 2 tbsp for the icing
200g icing sugar
Few drops vanilla extract
Pink food colouring
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Line 2 bun tins with 8 paper cupcake cases.
2
Put the chocolate in a large heatproof bowl with 75g butter, cut into cubes. Add the coffee and 3 tbsp cold water. Stand over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until just melted, stirring occasionally. Remove the bowl from the pan and cool for 10 minutes.
3
Sift together the flour and cocoa and stir in the sugar. Add to the chocolate with the egg and 2 tbsp milk. Stir until evenly mixed – don't overbeat. Divide between the cake cases and bake for 20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
4
For the icing, beat 100g butter, the icing sugar, 2 tbsp milk and vanilla extract together until light and creamy. Add a few drops of food colouring. Pipe onto the cakes. Store in an airtight container in the fridge for up to 4 days.