These cupcakes have a deep and rich chocolaty flavour but are light and fluffy inside. I have topped these with a swirl of super fluffy milk chocolate buttercream. The softness of the cake and the silky smooth buttercream really pair well together to make a delicious cupcake.
Makes 12 cupcakes
For the cupcakes: 120g softened unsalted butter 180g caster sugar 2 medium eggs 4tbsp unsweetened cocoa powder 80ml whole milk 140g self raising flour
For the icing: 180g unsalted, softened butter 100g icing sugar 200g milk chocolate.
Pre-heat the oven to 180°C/fan 160°C/gas 4. Line a 12 cupcake tray with cupcake cases.
In a large bowl cream the butter using an electric mixer until very pale and fluffy. Then gradually add the sugar and beat for a further three minutes until fluffy. Next add the eggs. One at a time beating well after each addition.
In a separate bowl sift together the flour and cocoa powder. Add the flour mixture in three parts alternating with the milk, with each addition beat until the ingredients are just incorporated but do not overmix.
Spoon the batter into the lined cupcake tray, filling about 3/4 full, and bake in the pre-heated oven for 20-25 minutes or until a skewer pierced into the centre of a cupcake comes out clean. Remove from the tray and leave to cool completely.
Meanwhile make the icing, either in the microwave or in a bowl over a pan of simmering water melt the chocolate and set aside to cool slightly. In a large bowl beat together the softened butter and icing sugar with an electric whisk until very pale and fluffy. Pour the cooled milk chocolate into the buttercream.
Continue beating until fully incorporated and fluffy.Transfer the icing to a piping bag fitted with a large star tip nozzle.
Pipe the chocolate icing onto the cooled cupcakes from the edges to the centre spiralling upwards to create height.
I suggest serving these cake with hot coffee or a glass of milk, either way they are delicious!