Quick Chocolate Cupcakes
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large free-range eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 3/4 cup cocoa powder
- 1 cup boiling water
- 1 1/2 cup icing sugar mixture
- 5.2 oz butter, softened
- 1/2 cup chocolate, chopped
- 1/4 cup heavy cream
- Chocolate chips, to decorate
Preheat oven to 350°F. Line a 12-hole muffin tin with cupcake papers and set aside.
Sift together flour, baking powder in a bowl. Mix cocoa and boiling water together until smooth and allow to cool completely.
In a mixing bowl, beat butter and sugar until creamy then stir in vanilla. Add one egg and beat for one minute, then add the second egg and beat in again for another minute.
Add flour mixture and stir until combined. Add milk and cocoa mixture then beat entire mixture until smooth. Fill cupcake papers 3/4 full and bake for 13-15 minutes. Stick a butter knife into a cupcake. If it comes out clean, the cupcakes are ready. Remove and cool on a wire rack.
To make icing, beat together the butter and icing sugar. In a saucepan, bring the cream to a simmer and whisk in chocolate until smooth and shiny, allow to cool completely.
Once cooled, whisk chocolate mixture into the icing sugar mixture and drop a dollop of icing onto each cupcake. Decorate.
For kids, the very best bit of making cupcakes (aside from the eating, of course!) is the icing and decorating of the cakes. For best results, make sure that both the icing and the cupcakes are completely cold before you begin decorating – or you’ll find the icing will slide off in a muddy puddle!
These fondant buttons are from a cake decorating shop, but you can decorate them with anything that takes your fancy.