My Jolliest Chocolate Cupcake Recipe!

Chocolate CupcakesAlthough this a cake decorating blog, rather than a baking blog, I have been asked several times recently for my chocolate cupcake recipe, so I thought it was worth sharing here. This has to be the best recipe I have found for making chocolate cupcakes. It can also be used for large cakes but it doesn’t rise especially well, although it still tastes delicious and you can always make an extra layer for your cake!

It’s not actually my recipe  – I found it years ago on www.nigella.com.  Whether you are a Nigella Lawson fan or not, you have to try these cupcakes!  This recipe makes 12 large cupcakes (all of my cupcakes are ‘large’ – I use muffin size cases).

Ingredients

50g cocoa powder

100g dark muscovado sugar

250ml boiling water

125g soft unsalted butter

150g caster sugar

225g plain flour

½ teaspoon baking powderIMG_3648

½ teaspoon bicarbonate of soda

2 teaspoons vanilla extract

2 large eggs beaten lightly.

Method

Preheat the oven to 180ºc (160ºc fan oven)

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Put the cocoa and the muscovado sugar into a bowl with the boiling water and whisk (carefully!) to mix. Leave to one side.

Cream the butter and caster sugar until pale and fluffy. I use a free-standing mixer but you can do by hand also.IMG_5849

Mix the flour, baking powder and bicarbonate of soda together in a separate bowl.

Add the vanilla extract to the creamed butter and caster sugar. Gradually add the eggs.

Fold in the flour by hand with a large metal spoon.

Then carefully pour in the cocoa mixture and stir. When it’s all fairly blended in, I finds it helps to give it a quick mix with the free-standing mixer to completely combine the cocoa mixture with the rest of the ingredients; scraping the bottom of the bowl helps too.

The mixture will be pretty runny.  I find it easiest to put the mixture into a jug and pour it into my cake cases, rather than slopping it about with a spoon!

Bake for 20 minutes or until a knife or cake tester inserted into the middle of the cupcakes comes out clean. Leave to cool in the tin for about 10 minutes then place on a wire rack to cool completely.IMG_3643

The recipe is also sufficient for 2 x 8″ round sandwich cakes, although as mentioned earlier, expect them to be quite shallow. Bake these for about 30 minutes.

Malteser chocolate cake close upDecorate and enjoy your jolly good chocolate cupcakes! ♥

JollyGoodCakeClub

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