One-bowl Chocolate Cupcakes
With an uncanny ability to please and charm both kids and adults alike, these chocolate cupcakes are heavenly, simple to make and perfect for any occasion.
Ingredients 10
melted butter, to grease
185 g self-raising flour
55 g unsweetened cocoa powder, sifted
245 g brown sugar, lightly packed
125 g butter, at room temperature, cubed
2 eggs, at room temperature
2 tsp natural vanilla extract
170 ml water
chocolate shavings (chocolate curls), to decorate, optional, see baker’s tips
Chocolate Icing
250 g pure icing sugar, sifted
2 tbsp unsweetened cocoa powder, sifted
2 ‒ 2 1⁄2 tbsp water, at room temperature
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Method 5
Method
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Line a 12-hole 80 ml (2 1/2 fl oz/1/3 cup) capacity muffin tin with paper cases.
Put all the dry ingredients and then the wet ingredients in a large bowl and use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3–4 minutes or until paler in colour and silky smooth in texture.
Divide the mixture evenly among the lined muffin holes. Bake in the preheated oven for 25–28 minutes or until a skewer inserted in the centre of a cupcake comes out clean. Leave in the tin for 5 minutes before transferring to a wire rack to cool (this will take about 30 minutes).
To Make The Chocolate Icing
Sift the and into a medium bowl. Use a wooden spoon to stir in 2 tablespoons of the water, adding the remaining ½ tablespoon water if necessary to mix to a thick spreading consistency.
Spread the cooled cupcakes with the icing and decorate with chocolate curls. Set aside for 30 minutes for the icing to set before serving.
BakeClub's tips
To make chocolate curls or shaving you will need a block of dark or milk chocolate. Wrap the block in baking paper to protect it from the warmth of your hand. Run a vegetable peeler very firmly along the length of the block and let them drop onto a plate. Keep in the fridge until ready to use.
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Notes
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