Is there seriously anything better than a double choc cakey bite topped with gooey creamy chocolate icing? Nope, didn’t think so.
This recipe is great to whip up easily and quickly and the cupcakes work perfectly as mini-cupcakes for quick lunch-box fillers and freeze well to last.
Easy Chocolate Cupcake Recipe
Ingredients
3/4 cup plain flour
1/4 cup cocoa
1/2 cup coconut sugar (can easily use a sugar substitute e.g. stevia)
2 tsp baking powder
1 tsp vanilla or vanilla essence
80g butter
2 eggs
1/2 cup milk
Method
1. Pre-heat the oven to 160°C (350°F)
2. Prepare a 12 hole muffin tray or 24 hole mini-muffin tray
3. Sift all dry ingredients together into a mixing bowl
4. Make a small well in the middle of the bowl and then add the remaining ingredients
5. Beat on low-speed with an electric mixer until just combined
6. Scrape down sides of the bowl and beat on medium speed for a further 2 minutes
7. Place tablespoons of the mixture into the muffin trays until half full. For mini-muffin trays just use a heaped teaspoon.
8. Place the tray into the oven for 15-18 minutes (I find usually requires the full 18 minutes for full size)
9. Leave to stand for 5 minutes and then turn out onto a wire rack to cool
10. Ice them or leave plain if preferred
>>> Do you prefer the icing or the cake bit in cupcakes?
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