Simple Chocolate Cupcakes

After that horrible chocolate cake disaster from last week I was in serious need of some good chocolate cake. I thought I would try the Bibi’s cupcakes chocolate cupcake recipe. Bibi’s is such an amazing bakery and I have only ever tried making their vanilla cakes.

I have also made my own recipe for chocolate buttercream icing and it has come out really well! It was very hard not to eat all of it when I made it. I did lick the bowl very thuroughly though!

This is a really good (and very easy) chocolate cupcake recipe. I do have to say I prefer chocolate cake with a little espresso in it, but this is a really good basic recipe.

Hope you enjoy them!Ā I have been really happy to have them with a hot cup of tea when I get in from a cold dog walk!

Simple Chocolate Cupcakes

This recipe would normally make 12 fairly large cupcakes, but I chose to make smaller ones. I made 18 small cupcakes at 246 calories per cake.

dsc_0094

Ingredients:

Cake:

  • 170g stork (spreadable margarine)
    • Hint: You can use unsalted butter, but stork makes the cakes nicer
  • 280g castor sugar
  • 4 eggs
  • 200g self raising flour
  • 60g cocoa

Chocolate Buttercream:

  • 125g room temperture butter
  • 240g icing sugar
  • 10g cocoa
  • 1/4tsp vanilla

Preparation:

  1. Preheat oven to 160 C.
  2. Whip the stork with an electric mixer until the colour lightens.dsc_0083
  3. Add the sugar and cream.
  4. Add eggs, flour and cocoa and mix on medium until combined and smooth, but don’t over mix.dsc_0084
  5. Scoop into cupcake moulds. I only filled mine half full to get smaller cakes, but you can fill the cups 3/4 full or more to make them larger!
  6. Bake in oven for about 20 minutes.
    • When you insert a toothpick it should come out clean.
  7. Let the cakes cool while you make the icing.
  8. Whip the butter until it is light and fluffy.
  9. Add the cocoa and then icing sugar one spoonful at a time as the stand mixer continues on low.dsc_0086
  10. Mix in vanilla.
  11. Ice your cakes as you like!

Hope you enjoy these lovely chocolatey treats!

And here is an easy to print version:

Simple Chocolate Cupcakes

Ingredients:

Cake:

  • 85g stork (spreadable margarine)
    • Hint: You can use unsalted butter, but stork makes the cakes nicer
  • 280g castor sugar
  • 2 eggs
  • 200g self raising flour
  • 60g cocoa

Chocolate Buttercream:

  • 125g room temperture butter
  • 240g icing sugar
  • 10g cocoa
  • 1/4tsp vanilla

Preparation:

  1. Preheat oven to 160 C.
  2. Whip the stork with an electric mixer until the colour lightens.
  3. Add the sugar and cream.
  4. Add eggs, flour and cocoa and mix on medium until combined and smooth, but don’t over mix.
  5. Scoop into cupcake moulds. I only filled mine half full to get smaller cakes, but you can fill the cups 3/4 full or more to make them larger!
  6. Bake in oven for about 20 minutes.
    • When you insert a toothpick it should come out clean.
  7. Let the cakes cool while you make the icing.
  8. Whip the butter until it is light and fluffy.
  9. Add the icing sugar one spoonful at a time as the stand mixer continues on low.
  10. Mix in cocoa and then vanilla.
  11. Ice your cakes as you like!
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